Dilmah Seven Star Tea

Lively Lime and Orange Tea Infused and Earl Grey Marinated Duck Breast

Food : Main Courses

Lively Lime and Orange Tea Infused and Earl Grey Marinated Duck Breast


You will need 1 x Vacuum Pac machine and 1 x medium Vacuum Pac bag for this recipe.

  • 2 duck breasts, skin removed
  • 1 cup Dilmah Exceptional Elegant Earl Grey tea, keep the brewed leaves
  • 1 cup Dilmah Exceptional Lively Lime and Orange Fusion tea
  • 300ml apple juice
  • 2 small eschallots, thinly sliced
  • ½ teaspoon coriander seeds
  • ½ bay leaf
  • 1 sprig of thyme
  • 3 tablespoons duck fat
  • 100ml Good beef jus
  • Salt & freshly ground black pepper
  • 50ml olive oil
  • 1 orange, zested, juiced, reserving 20ml
  • 1 small frizze lettuce
  • 50g roasted walnuts
  • 50g cooked green beans
  • 12 black olives
  • 6 cherry tomatoes


  • Brew the Elegant Earl Grey tea and the Lively Lime and Orange Fusion tea separately.
  • Strain teas into a bowl and set aside to cool, reserving the tea leaves.
  • Place duck breasts in a high-sided container with 1 teaspoon of Elegant Earl Grey tea leaves. Add the apple juice, eschallots, coriander seeds, bay leaf, and thyme and eschallots.
  • Cover and place in the fridge for 2 hours to marinate.
  • Drain duck breasts from marinade and place in vacuum bag.
  • Add the duck fat and beef jus and season with salt and pepper.
  • Add 100ml of Lively Lime and Orange tea and ½ teaspoon of reserved tea leaves. Seal bag and cook in 48°C water bath for 25 minutes.
  • Combine oil, orange juice and zest in a small bowl. Season with salt and pepper.
  • Arrange lettuce, walnuts, beans, olives and tomatoes on serving plates. Thinly slice duck and arrange over salad. Drizzle with dressing and serve immediately.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Elegant Earl Grey

Created by : Peter Kuruvita