Luke Mangan

Presented in 2000

Salt and sugar–cured duck breast with Sichuan pepper, poached pear and turnip

Serves 4

25 ml (¾ fl oz) cabernet sauvignon vinegar

25 ml (¾ fl oz) olive oil

1 turnip, peeled and thinly sliced into half-moon shapes

150 g (5½ oz) watercress or daikon sprouts, to serve

Duck

50 g (1¾ oz) Sichuan peppercorns, plus extra, ground, for seasoning

60 g (2¼ oz) soft brown sugar

60 g (2¼ oz) rock salt

2 small to medium duck breasts (about 180 g/6¼ oz each)

Poached pears

5 corella pears, peeled and quartered

650 ml (22½ fl oz) sugar syrup

2 star anise, toasted and crushed

½ vanilla bean, split and seeds scraped

1 cinnamon stick

To make the poached pears, place the pear quarters in a saucepan, cover with the syrup and add the star anise, vanilla bean and seeds and cinnamon and bring to a simmer. When the pears are just cooked but firm, take off the stove and allow to cool down in their syrup. These can be stored in the fridge for up to 2 weeks in a sealable jar and are a great accompaniment to yoghurts and breakfast cereals.

To cure the duck, combine the Sichuan peppercorns, brown sugar and rock salt in a non-reactive bowl. Add the duck breasts and cover in the curing mixture. Refrigerate for 2 hours, then rinse the breasts well and pat dry on paper towel.

To make the dressing, process 4 of the poached pear quarters, the vinegar and olive oil in a blender until smooth. Strain through a fine sieve, then season with salt, black pepper and Sichuan pepper to taste.

Core and thinly slice the remaining poached pears.

Preheat the oven to 220°C (425°F/Gas 7). Season the duck breast skin and place, skin side down, in a cold heavy-based frying pan over medium heat and cook for 8–10 minutes. This helps to crisp the skin. Once the skin has rendered enough, place on a baking tray, skin side up, and bake for 2–3 minutes. Take out of the oven and place, skin side down, until needed.

To serve, cook the turnip slices in lightly salted boiling water for 2 minutes, then drain. Toss gently with the poached pear slices and season to taste.

Divide the turnip and pear mixture among serving plates and spoon over a little dressing. Slice the duck (approximately 4 slices per breast) and fan beside the salad. Garnish with watercress or daikon sprouts and drizzle the remaining dressing over and around the dish.