Dilmah Seven Star TeaDilmah Seven Star Tea

CHESTNUT DUCK ECLAIR

Food : Main Courses

CHESTNUT DUCK ECLAIR

IngredientsChestnut Choux Paste

  • 300ml milk
  • 10g sugar
  • 5g salt
  • 500g butter
  • 125g high-protein flour
  • 40g chestnut flour
  • 5g gluten powder
  • 5 eggs

Meda Watte Smoked Duck

  • 2 duck breasts (skin on)
  • 1 scoop Dilmah Meda Watte Single Region Tea
  • Salt

Truffle Aioli

  • 2 garlic cloves
  • 1 tsp Dijon mustard
  • 1 egg yolk
  • 1 tbsp truffle paste
  • 200g grape seed oil
  • 1 tbsp lemon juice

Assembly

  • Shiraz grapes, thinly sliced
  • Beaufort cheese, finely shredded
  • Roasted chestnuts, sliced
  • Baby celery

MethodChestnut Choux Paste

  • Preheat oven to 180°C.
  • Boil milk, salt, sugar and butter, and add flours and gluten off heat.
  • Stir till combined and cook panade out for 3 minutes over medium heat.
  • Place into a mixer bowl with a paddle and beat till cool.
  • Gradually add eggs and pipe with a star tip tube.
  • Bake for 15 minutes with the vent closed then a further 15 minutes with the vent open.

Meda Watte Smoked Duck

  • Skin the duck breast and render the fat, along with a good pinch of salt.
  • Place the cooled fat, tea and breast in a vacuum sealable pouch and seal at high pressure.
  • Cook sous-vide in a water bath at 57°C for approx. 1 hour or until internal temperature reaches 57°C. Chill and slice thinly against the grain.

Truffle Aioli

  • Process garlic, Dijon, yolk and paste and slowly drizzle oil.
  • Fold lemon juice through.

Assembly

  •  Make a partial slice lengthwise through the top of the éclair.
  • Place a slice of duck breast in the base with some Beaufort cheese and quartered grapes.
  • Pipe a thin line of aioli and place slices of breast and place 3 pieces each of sliced chestnut, grapes and pipings of aioli.
  • Finish with baby celery.

The range of Dilmah Tea used

  • Dilmah Watte Boutique Tea

The variety of Dilmah Tea used in the recipe

  • Meda Watte

Created by : Sean D’Almada-Remedios