Dilmah Seven Star TeaDilmah Seven Star Tea

Duck Confit Blueberry and Clove Gel

Food : Main Courses

Confit Duck

Ingredients

·        
6 Duck
Legs

·        
2 kg
Rock Salt

·        
Thyme

·        
Bay
Leaves

·        
Pepper
Corns

·        
Orange
Zest

·        
Oil

·        
2L
Duck Fat

Method

1.     
Cure
duck legs in salt and mix for 6 hours

2.     
Rinse
off salt mix and vacuum pack (seal in a plastic bag) with oil

3.     
Sous-vide
at 80 degrees overnight

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Natural Infusion of Blueberry and Clove
Blueberry and Clove Gel

Ingredients

·         1 cup Frozen Blueberries

·         500ml White Chicken Stock

·         2 teaspoons Balsamic Vinegar

·         6g Natural Infusion of Blueberry and Clove Infusion

·         10 cloves

·         Sea salt

·         8g agar agar

Method

1.      Place blueberries in sauce pan with all ingredients except agar agar.

2.      Bring to boil and simmer for 20 minutes

3.      Strain and return to pan and reduce to 500ml, add agar agar and cook till dissolved.

4.      Cool over an ice bath till set, transfer to a blender and puree till smooth.

5.      Strain and keep in fridge

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Natural Infusion of Blueberry and Clove

Created by : Peter Kuruvita