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2 ½ cup white wine, Riesling or Gewürztraminer, reserving a splash or two
1 lemon, juiced
2 cups water
½ cup sugar, reserving a sprinkle
1 knob ginger root, peeled and sliced
1 stalk of lemongrass, bruised
1 cinnamon stick
2 whole star anise pods
2 bosc pears, peeled and cored from the bottom leaving the stem
2 or 3 oz. duck skin
3 clementines, 2 juiced and zested; 1 segmented for for garnish
1 cup heavy cream, reduced by half
3 duck eggs, separated
Bring the first eight ingredients, only half of the sugar, to a boil and reduce heat to a simmer.
Carefully add the pears and cook until tender. Remove pears from poaching liquid and cool. Reduce liquid to a syrup viscosity.
Season the duck skin with salt and sugar. Render in a skillet until golden and crispy. Place on a paper towel to drain and set aside. Combine the zest, juice and heavy cream in a small sauce pan. On low heat reduce until thick.
Meanwhile, combine yolks, a splash or two white wine and place on a double boiler while whisking vigorously until ribbons appear. Slowly whisk in cream. Place pears on a plate sauce with zabaglione and the reduced poaching liquid, garnish with crispy duck skin.