Dilmah Seven Star TeaDilmah Seven Star Tea

CEYLON CINNAMON SPICED TEA SMOKED DUCK BREAST WITH JAVANESE LONG PEPPER AND BEETROOT CRISP

Food : Main Courses

CEYLON CINNAMON SPICED TEA SMOKED DUCK BREAST WITH JAVANESE LONG PEPPER AND BEETROOT CRISP

IngredientsCeylon Cinnamon Spiced Tea Smoked Duck Breast

  • 1 duck breast
  • 1 Java pepper
  • 100g Dilmah Ceylon Cinnamon Spiced Tea, loose leaf

Beetroot Crisps

  • 2 large orange baby beetroots
  • 2 large purple baby beetroots

Star Anise Spiced Sugar Dome

  • 1000g isomalt
  • 100ml water
  • 5 star anises

MethodCeylon Cinnamon Spiced Tea Smoked Duck Breast

  • Microplane Java pepper over duck skin
  • Score and season skin then place in a frying pan on medium heat, skin side down. Render out the fat. Do not flip onto the other side.
  • Remove from heat. Place in perforated tray.
  • In another tray, place the tea leaves. Place perforated tray on top. Then place on a medium heat.
  • Allow to cook until the leaves start to smoke, remove from heat and cover. Cook for 5 minutes.
  • Then remove duck breast from perforated tray. Allow to cool in fridge/cool room.

Beetroot Crisps 

  • Peel and slice beetroots thinly.
  • Blanche in hot water for 1 minute and refresh in iced water.
  • Place in tray and dehydrate in the oven at 80C.

Star Anise Spiced Sugar Dome 

    • Bring isomalt, water and star anise to 160C. Do not allow to caramelise.
    • Pour sugar mix through a strainer onto a silpat matt. Allow to cool slightly.
    • Fold edges into centre continuously until you can touch the sugar. Pull sugar until pearlescent.
    • Attach a small amount to a sugar blowing pump. Blow into a dome and cut from pump. Allow to cool.

    The range of Dilmah Tea used

    • Dilmah t-Series Designer Gourmet Teas

    The variety of Dilmah Tea used in the recipe

    • t-Series Ceylon Cinnamon Spice Tea

    Created by : Bree Stafford.