Dilmah Seven Star TeaDilmah Seven Star Tea

Duck croquettes with sticky Yandina ginger, Smoked Almonds and Lemon Balm

Food : Main Courses

Duck croquettes with sticky Yandina ginger, Smoked Almonds and Lemon Balm

Ingredients

  • 100g Earl Grey Tea
  • 4 duck legs
  • 1 litre duck fat
  • 8 juniper berries
  • 1 bunch tarragon
  • 300g potato purée
  • 1 lemon for lemon zest
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 50ml olive oil
  • 100g Yandina ginger
  • 20g castor sugar
  • 4 lime leaves
  • 200ml green ginger wine
  • 200g smoked almonds
  • 1 punnet of micro
  • lemon balm leaves
  • 200g Japanese breadcrumbs
  • for double crumbing

Method

  • Steep strong Earl Grey Tea and soak duck legs with juniper berries, salt and tarragon. Leave for 24 hours.
  • Remove duck legs and air dry in cold room uncovered for 24 hours. Cover with melted duck fat and confit for 2 1/2 hours at 165C.
  • Remove from oven and leave to rest, remove duck legs and cool completely, cover and refrigerate.
  • Remove meat from legs and shred, combine with prepared potato and other ingredients, combine well, adjust seasoning, roll into croquette shapes and crumb in Japanese breadcrumbs. Fry until golden brown.
  • Combine all other ingredients and make syrup over low heat.
  • Add ginger to syrup and cook slowly for 1 1/2 hours.
  • Remove ginger and store in prepared syrup.
  • Garnish with microplaned smoked almonds and picked micro lemon balm leaves.

The range of Dilmah Tea used

  • Dilmah Fun Tea Selection

The variety of Dilmah Tea used in the recipe

  • Earl Grey