Salt crusted Teal with caramelised pear puree Recipe

A Teal duck baked whole, in a salt pastry, served with a pureed caramelised pear.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(4 votes) 4/5

Les ingrédients

Pour people
  • For the pastry
  • Strong white bread flour : 333 g
  • Fine salt : 200 g
  • Egg white(s) : 3 whole
  • Water : 100 ml
  • For the meat
  • Duckling(s) : 1 whole
  • Garlic, thyme and bay leaf bouquet garni : 1 whole
  • For the garnish(es)
  • Pear(s) : 1 whole
  • Unsalted butter : 10 g
  • Light soft brown sugar : 5 g
  • Ground cinnamon : 1 g
  • Ground cumin : 1 g
  • Star anise : 0.25 whole
  • Rice wine vinegar : 5 ml



    *Please note that this recipe is per person*

    Put the flour and table salt into a mixer, preferably a food processor or stand mixer. Combine on a low speed.

    Separate the eggs: add the egg whites to the flour mix, reserving the yolks for later.

    Turn mixer up to high speed, pour fridge-cold water, and allow this to form into a ball. Take the dough out and finish kneading it into a dry, but malleable pastry dough. Wrap in cling film and leave to rest for 10-15 minutes.

    After resting, roll out the pastry into a rough circle about 5mm in thickness, ready to wrap your Teal.


    Pre-heat oven to 220 degrees Celsius.

    If necessary, pluck and gut the bird.

    Stuff the bird's cavity with the Bouquet Garni. Place the duck, breast side down, in the middle of the pastry circle.

    Lift the sides of the pastry up and around the bird and then squeeze the pastry together.
    Cut off any excess.

    Roll parcel over to close up the underside of the pastry.

    Use the reserved yolks to brush and glaze the pastry.

    Using a sharp knife and the excess dough, design the outside of your pastry. Be sure not to cut holes in the pastry.

    Place the salt crusted bird into the oven and bake until done to your liking:
    -15 minutes for rare
    -18 minutes for medium rare
    -22 minutes for medium

    Take out of the oven and allow to rest for 5-10 minutes before serving.


    Peel, core, and dice pears.

    Heat a frying pan over a medium heat. Add the pears to the pan with the butter and begin to roast. If there is no colour developing after 2 minutes, turn the heat up in the pan.

    After 3 or 4 minutes of browning, add cinnamon, cumin, star anise and stir for 2 minutes, then add the vinegar.

    Quickly remove from the pan and transfer to a blender and puree to a smooth consistency.

  • 4. TO SERVE

    Place crusted bird on a platter and serve.

    At the table, use a very sharp or serrated knife to open the pastry crust.

    Remove the bird from the pastry and carve off legs and breast, serve with the pear puree.

Chef's tip

«This crust can be used for a variety of meats and fish. Be sure you do not season your meats with salt as the pastry does this for you.»

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