Tea Smoked Duck, Caramelised Pears and Tomato Jam.

Tea Smoked Duck, Caramelised Pears and Tomato Jam.

Tea Smoked Duck, Caramelised Pears and Tomato Jam|Fine Dining at Home

Before I get onto my dish I would just like to mention that I have been nominated for The Observer (English Broadsheet) Food Blog of the year. If you would like to add your support click on the link. Observer Food Awards, you don’t need to fill in every category, just the relevant ones you can answer.

This smoked duck and tomato jam dish came from a load of leftovers. I have been entertaining family all week and had the odd spare salad and duck breast lying around. What could I do with a duck breast? I’ve been wanting to buy a home smoker for ages, but I know you can build one yourself at home. Which is exactly what I did. I even took some more photos to show you all the process.

Firstly you need to protect your pan, so line a pan with double sided foil of greaseproof paper. Next add two heaped tablespoons of sugar(light brown if you can) and the same amount of tea. This is the essential smoke flavouring, I used Lapsong Souchong tea. You can use normal tea, ginger or even wood chippings if you happen to have any. Put your pan on the flame and after about five minutes the sugar will caramelise and the smoke will come from the tea.

How to smoke duck breast

Just as the smoke starts to appear, place your duck in a steamer and cover with lid. Smoke for about 10-12 minutes. It will eventually look like picture number two. This recipe works brilliantly with chicken and fish. It does make a mess and a lot of smoke, so open your windows! 

Now, if you don’t want the hassle and smell I have found a good cheat! If you heavily salt the duck breast using this tea flavoured salt from Steenbergs. It will produce a close enough alternative.[purerecipe]


    Smoked Duck

  • 2 Duck Breasts
  • 2 Heaped Tbsps Light Brown Sugar
  • 2 Heaped Tbsps Tea Leaves
  • Tomato Chilli Jam

  • 500g Tomatoes, fresh or tinned
  • 100ml White wine Vinegar
  • 100g Sugar
  • Two. Chilli
  • 1 Tsp Ginger
  • 2 Cloves, crushed. Garlic
  • 1 Tbsp chopped. Basil
  • Caramelised Pears

  • 2, any variety, quartered. Pears
  • 50g Butter
  • 50g Sugar
  • Mango and Balsamic Dressing.

  • 100ml Balsamic Vinegar
  • 2 Tbsp Mango Puree
  • 1/4 Tsp Cayenne Pepper
  • 2 Tbsp. Apple Jucie


  1. Follow the guidelines above for the duck or whatever you choose to smoke. It can be served warm or cold.
  2. Heat the butter and sugar in a pan, add the pears and cook over a medium heat for 10 minutes. Turning occasionally. Don't let the butter burn!
  3. For the tomato jam, place all the ingredients in a pan. Bring to the boil and cook down until sticky, about 20mins. If you have jam sugar, use that as the pectin will help the jammy consistency.
  4. For the dressing, again mix all the ingredients together and season to taste.
To serve, draw the dressing over the plate. Arrange a bed of salad leaves, I used spinach, slice and place the duck on top. Add a quenelle of jam and some poached pears either side.


  1. Congratulations, David I hope you win, your blog certainly deserves that high recognition. Unfortunately I was unable to vote, likely because I am from Canada, but I tried.
    We have a smoker that we attach to our BBQ that can be used either cold or hot smoke, very practical and keeps the house from smelling if I don’t forget to close the window above it on the second floor. The dish is very appetizing.

    • Dave Crichton

      Thanks so much for trying Eva. Outdoor smokers are the way to go as I had to light candles to get rid of the odour. Loved your James Bond evening, are we getting a run down of the menu in your next post?

  2. If anyone deserves that award, it is certainly you. I’m always amazed at your creativity but this dish really sounds amazing. Alas, the voting is only open to UK citizens.

  3. What a stunning dish .. your photo is fantastic too. I love smoked duck breast.

  4. I was going to fill in my old London address to vote! Alas, I can’t vote either. You deserve to win David! You are doing an amazing job bringing fine dining to the house, and British cuisine especially.
    I’ve always been tempted to make a smoker but was afraid of the mess and smoke. Looking at the beauty that and out of your smoker, may reconsider! Love everything on the plate!


    • Dave Crichton

      Hi Nazneen,

      Thanks for trying to vote, the smoke created isn’t too bad as long as you open windows and doors before you start. If it does get a little smelly afterwards, just light a candle or two. The results are great.


  5. Congratulations, you certainly deserve this honor and if they would let me enter a HK address for certain you would have my vote. This is a really interesting dish. Can I use a modified steamer to smoke my duck? I think that might burn..I love this idea and with the tomato jam just stunning. Take Care, BAM

  6. Congratulations on your nomination, you’ve got my vote! Love this recipe and its presentation, I’m a huge fan of home smoking – the foodie kind of course!

  7. I am so going to try smoking at home!

  8. Well, I’m not surprised at the nomination. Your food is simply stunning. The very best of luck and may you continue to astound with your wonderful dishes. Love the colour of the duck in this dish. Mid-week showstopper? Showstopper at any time!

    • Dave Crichton

      Hi Hester, I believe my branding of “midweek” comes from the ease and time of preparation. This is one of the easiest dishes I’ve made.

  9. Congratulations David!! You definitely deserve it. Your food is so beautiful, and delicious, and different. I learn something new every time. I tried voting, they won’t let me register. The options they have for ‘region’ are all from UK. Good luck!

    The duck looks incredible!

  10. Congratulations on your recognition! 🙂 What a great news to share.

    I’m a big time duck fan and cant’ wait to try this. But I’ve never smoked one before. Hope mind will come out as great as yours.

  11. Great looking dish, David. I’ve often thought about having a go at smoking, but I never realised it’s quite so easy and achievable as you’ve made it sound. Think I might take it outside and cook it on wok-burner on my barbeque though so I keep all the “smoky” smells outside.

  12. Pingback: Pulled Pork Croquettes, Pomme Dauphine and Fennel Puree - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

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