Dilmah Seven Star TeaDilmah Seven Star Tea

DILMAH UDA WATTE SMOKED DUCK, CHILLI JELLY & PICKLED VEGETABLES

Food : Main Courses

DILMAH UDA WATTE SMOKED DUCK, CHILLI JELLY & PICKLED VEGETABLES

Ingredients

Duck breasts
  • 3 tbsp Dilmah Uda Watte Tea
  • 30 ml light soy sauce
  • 30 ml fish sauce
  • 30 ml sesame oil
  • 1 cup brown sugar
  • 1 cup rice
  • 1tsp star anise
  • 150ml cider vinegar
  • 120ml water
  • 75g castor sugar
  • 6 medium-hot chilies
  • 1 sheet gelatin
  • 1 cucumber
  • 1 carrot
  • 1 onion
  • Toasted black and white sesame seeds

Method

Duck Breast
  • In a mixing bowl, combine pepper, soy, fish sauce & sesame oil. Coat and marinate duck for 30 minutes. Sear duck breasts skin down in a saucepan over a medium heat for 3 minutes. Remove and set aside.
  • Place some foil in a wok, add Dilmah tea, star anise, sugar and rice. Cover with a wire rack and cover. Turn heat to high until the wok begins to smoke.
  • Add duck breasts skin up and reduce heat to medium. Cover and allow to smoke for 10 minutes.
  • Turn off heat and allow duck to rest in wok for a further 5 minutes. Thinly slice duck breast.
Chilli Jelly
  • Combine chilli, sugar, water & vinegar in a pot and bring to a simmer.
  • Take pan off heat and blitz ingredients together with hand mixer. Strain mixture. Leave to stand for 20 minutes and stir again to distribute chilli evenly.
  • Soak gelatin sheet in water and add one to mixture. Pour jelly into dry sterilised jar to set.
Pickled Vegetables
  • Mix cucumber and salt in a small bowl and set aside to soften for 30 minutes. Drain and rinse, then combine with carrot and onion. Combine vinegar, sugar and water in a saucepan over a medium heat. Pour mix over vegetables and set aside to cool. Refrigerate.

The range of Dilmah Tea used

  • Dilmah Watte Boutique Tea

The variety of Dilmah Tea used in the recipe

  • Uda Watte

Created by : Geoff Laws