Food : Savory
Peking Duck Wrapped in Black Tea Flavoured Peach Pancake
- 700g Roasted Peking duck breast (thinly sliced)
- 200g Julienne of peach in syrup
- 5g Spring onion julienne (white part only)
- 300g Cucumber, julienne
- Peach sauce
- Roasted sesame
- Chervil leaves
For the peach puree
- 400g Peach in syrup
- 15g Peach tea leaves
- 15cl Water at 90°C
- 20g Butter
For the crepe
- 250g Sifted all-purpose flour
- 2pcs Whole egg (130g)
- 25g Peach flavored black tea
- 25cl Water
- 5g Salt
Steep the tea in the water for 8 minutes. Strain.
In a liquidizer puree the peach till smooth.
In a sauce pot cook both puree and tea until it obtain a compote consistency.
For the crepe
Steep the tea in 90°C water for 8 minutes. Strain and allow to cool.
Mix in the flour and egg.
Add the tea (add water if necessary to have the proper consistency for the batter).
With a non-stick pan of 25cm diameter on medium heat, pour a small portion to make a wrapper.
Once the batter’s bubbles start to top, flip the crepe over to cook the other side.
Assembly / FInishing
With the crepe, wrap the duck, spring onion, cucumber and peach julienne.
String up the filled crepe in three different parts.
Cut the duck wrap in 3 portions from high to low 7, 5, 3cm.
Spoon and spray some peach sauce on the plate.
Line the duck wrap topping the brushed peach sauce.
Garnish with chervil, and toasted sesame.
The range of Dilmah Tea used
- Dilmah t-Series Designer Gourmet Teas
The variety of Dilmah Tea used in the recipe
- t-Series Peach