Madeira syrup
25cl Madeira
15g sugar
Pear Tartine
4 comice pears
200 ml water
200g sugar
2 squeezed oranges 1 vanilla pod
Puff pastry for pear tartan
Sliced smoked duck breast
1 Mix ingredients of Madeira syrup until thick and syrup-like. Mix ingredients of pear tartan together, this will form the poaching liquid for the pears.
2 Lightly butter cooking pan flat side down.
3 Cut puff pastry into 3 inch round shapes. Place round puff pastry over poached pear and cook for 20 minutes at 200oC, until golden brown.
4 Turn out, dress with sprig of rosemary and syrup.
5 Roast smoked duck until cooked and serve all together.
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