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.