Dilmah Seven Star Tea

Duck Parfait and Pear

Food : Appetisers

Duck Parfait and Pear


Duck pate
  • 500g duck livers
  • 40g shallots
  • 10g garlic
  • 5g thyme
  • 50g brandy
  • 5g red wine vinegar
  • 60g cream
  • 150g butter
Pear purée
  • 350g pears
  • 10g vinegar
  • 0.5g five-spices
  • 25g butter
  • Pinch of salt
Almond tea brick tuile
  • 2 sheets brick pastry
  • 80g icing sugar
  • 10g Dilmah Exceptional Italian Almond tea
  • 20g butter
Muscovado bread
  • 800g flour
  • 500g wholemeal flour
  • 85g yeast
  • 50g salt
  • 600ml water
  • 150g muscovado
  • 150g butter

MethodDuck pate

  • Slowly cook garlic and shallot, add thyme and red wine vinegar.
  • Pan fry livers medium rare.
  • Deglaze with brandy and cream.
  • Thermomix, season, pass and set.
Pear purée 
  • Vacuum-pack pears, steam at 75°C for 1 hour. Blend.
  • Add spice, vinegar and salt.
  • Hand blend with butter.
Almond tea brick tuile 
  • Coat brick pastry with butter.
  • Bake in oven.
  • Dust with icing sugar and tea mix.
Muscovado bread 
  • Add all together in mixing machine. Mix with bread hook for 10–15 minutes. Prove for 24 hours in the fridge. Roll, prove and bake at 250°C for 9 minutes.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Italian Almond Tea

Created by : Chris Webb