A salad of smoked duck breast with pear and fennel is my own invention. The duck breast gives the dish purpose and a theme, and its richness and smoky tang contrasts with the pear and fennel but at the same time the elements work well together. The purity of the fresh pears makes it a good platform and a high note at the same time. The lively fennel adds a new dimension to the aromatics and its texture sits happily between the duck's resistance and the pear's grainy-textured juiciness.
The dish needs a very good olive oil to bring it all together - try using a spicy one of the type usually served with seafood.
Mitchell Peppertree Sparkling Shiraz, Clare Valley, South Australia
This is a delicious wine but you'll probably like it even more if you grew up in Australia, where sparkling shiraz is not as unusual. Its sweetness and fizz can be interpreted as an inferior concoction, but for Jane Mitchell to grace it with her winery's top name, Peppertree, she makes sure it's a quality drop. The aromatic red fruit blends perfectly with the fennel and pear liveliness. The smoked duck satisfies the rich oaked shiraz fruit. The wine is a good substitute for olive oil; it brings all the flavours in the dish together. The wine's fizziness also gives a new texture which heightens the sensation.
Available for HK$238 from Kedington (tel: 2898 9323)
Eben Sadie Palladius 2004, South Africa