Dilmah Seven Star TeaDilmah Seven Star Tea

Green tea with jasmine smoked duck breast with celeriac remoulade on brioche toast

Food : Main Courses

Green tea with jasmine smoked duck breast with celeriac remoulade on brioche toast

Ingredients

  • 1 cup brown sugar
  • 1 cup green tea
  • 1 cup rice
  • 1 celeriac
  • 4 tbsp whole egg mayonnaise
  • 20g chopped chives
  • 2 duck breasts, cleaned and scored
  • 1 brioche baguette
  • Pink sea salt for garnish

Method

  • Mix brown sugar, green tea and rice together and place in a smoking box.
  • Put duck breast on rack, smoke for 20 minutes on low heat.
  • Peel celeriac. Finely julienne and fold into mayonnaise with chives.
  • Cut brioche into 2cm round croutons, toast in oven at 120C for 4 minutes.
  • Remove duck from smoke box (skin side down), place in cold frying pan (non-stick) turn on low heat, cook for 10 minutes or until skin is golden.
  • Slice duck thinly, put celeriac on croutons, 2 slices of duck, garnish with sea salt.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Green Tea with Jasmine Flowers