Dilmah Seven Star Tea

DIM SUM PEKING DUCK TARTLET

Food : Main Courses

DIM SUM PEKING DUCK TARTLET

IngredientsIngredients For Balsamic Soy Gel

  • 150g Balsamic Vinegar
  • 60g Soy Sauce
  • 3g Agar Agar

Ingredients

  • 2 Duck Legs (confit)*
  • Ready to use Puff Pastry
  • 2 pcs Star Anise
  • Pinch of Ginger Powder
  • 270ml Olive Oil
  • 12 Eggs
  • 500ml Fresh Cream
  • 3 tbsp. Soy Sauce
  • 1 tbsp. Sesame Oil
  • 1g Chives
  • Pepper to taste

*  This ancient preservation method has three parts: First you marinate the meat in herbs and spices, cure the duck legs in salt (drawing out the water in which micro-organisms can live), then you slowly cook them in fat, and finally you store them fully covered in the cooking fat so air can’t get in.

MethodBalsamic Soy Gel

  • Mix all ingredients together and leave overnight.

Method

  • Place the duck, star anise, ginger and olive oil together.
  • Make sure the duck is covered with the oil, slow cook for 5 hours and leave to cool overnight.
  • Roll out the puff pastry thinly and place into the moulds, leave in fridge for 15 minutes.
  • Whisk eggs, cream, soy sauce, pepper and sesame oil together, leave aside.
  • Shred the duck and mix with the chives, place into the moulds just covering the top.
  • Place the egg mixture and bake for 15 minutes, serve with the soy balsamic dressing and chopped scallions.

The range of Dilmah Tea used

  • Dilmah Silver Jubilee Gourmet

The variety of Dilmah Tea used in the recipe

  • Silver Jubilee Ceylon Rose & Mint

Created by : Ho Wing Hong