Sear the duck breasts on both sides in a hot pan. Turn down the heat and cook for 5 more minutes, turning the breasts once. Remove from the heat and allow to rest for 10 minutes.

Remove the skin and fat layer from the breasts and season, then slice into thin slivers. 

In a small saucepan, heat the tea and sweet chilli sauce until warm, but do not allow to boil. Remove from the heat and dissolve the gelatin in the mixture. Allow to cool slightly.

Line an 18 x 9 x 6cm container with plastic wrap. Slice 2 of the pears into 3mm slices and drizzle with lemon
juice.

Pour a little of the rooibos into the bottom of the container and starting with a layer of the sliced pear, top with pickled ginger and then the duck, drizzling with the rooibos mixture between each layer.

Repeat, then pour the remaining liquid over the top. Cover with plastic wrap and place in the refrigerator for 3 or 4 hours to set.

Remove the terrine from the mould and slice carefully with a very sharp knife into 3 or 4cm slices. Serve with the remaining sliced pear and garnish with blueberries.

Per serving: 1 934.8kJ, 13.8g protein, 29.8g fat, 34.7g carbs

Cook’s tip: Substitute the duck breasts with chicken breasts if desired.