from Easy Weekends: Food by Neil Perry by Neil Perry (page 58)
Whole duck (Luv a duck 2.1kg) twice cooked, first steamed and then roasted. I found the duck very overcooked, and certainly not pink as in the cookbook photo. The breast had probably reached the perfect pinkness at the steaming stage. After cooking the duck was drizzled with aged balsamic vinegar and EVOO. My preference is still for duck leg confit.
However the poached pears were delicious.
- organic Nashi pears
- caster sugar
- red wine (2020 metal Cab/Sav)
- cassia bark and cloves
- organic orange zest
The receipt states to add all the ingredients except the lemon juice, but the lemon juice is not mentioned in the ingredients or in the method.
- whole cloves
- caster sugar
- pears
- cassia bark
- whole duck
- red wine
- oranges
- balsamic vinegar
The suggested addition was sautéed frozen peas with onion and garlic and smoked bacon. Also delicious.
Eastington@Paddington 
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