Tea-Smoked Duck Breast with Pears and Blueberry Jus

Ingredients

• 1 12 lbs boneless moulard duck breast halves (with skin)
• 18 tsp black pepper (freshly ground)
• 38 tsp fine sea salt
• 4 scallions (white and light green parts only finely chopped)
• 12 tsp ground cinnamon
• 18 tsp ground ginger
• 1 whole star anise
• 2 sweet potatoes (1 pound total)
• 12 baby corn (ears fresh, husked)
• 12 asparagus (spears trimmed and cut crosswise into thirds)
• 12 baby carrots
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1 tsp fine sea salt
• 2 bosc pears (firm, peeled)
• 1 tbsp extra-virgin olive oil
• 1 red onion (cut into large dice about 1 12 cups)
• 1 carrot (peeled and cut into large dice about 12 cup)
• 1 leek (white part only cut into large dice about 34 cup)
• 12 cup red wine (fortified, port marsala or madeira)
• 2 12 cups chicken stock (broth)
• 1 whole cinnamon stick
• 1 green cardamom pods (lightly crushed)
• 2 tbsps blueberries (fresh)
• 1 tsp darjeeling tea leaves
• 1 tbsp cilantro leaves (fresh, coarsely chopped)
• 2 tbsps unsalted butter
• 1 tbsp superfine sugar
• 2 tbsps blueberries (fresh)
• 1 tsp black pepper (freshly ground)
• breast (moulard duck, called magrets are available from d artagnan)
• baby corn (fresh, immature ears of sweet, asian markets and farmers markets alternatively substitute thawed frozen, canned rinsed twice to remove excess salt and skip blanching step)
• round (special equipment: wok with lid heavy duty foil 12 inch, wire rack 3 quart 9 by 13 inch baking dish; instant read thermometer)