Rub the Duck breast with Kosher salt until fully coated and let sit over night.
Wet the black tea and place in a small wok or smoker and place over high heat until the tea starts smoking. Lower the heat to low and place the duck breast on a rack over the smoking tea.
Cover the entire wok or smoker and cook for about 30 minutes, then remove from smoker and let cool.
To serve, thinly slice the breast lengthwise and place a four to five pieces on a plate.
Fan out the duck breast on the top of a plate.
Toss the mixed greens with the vinaigrette and mount in the center of the plate.
Garnish the salad with the poached pears, tomatoes and candied walnuts.