Dilmah Seven Star Tea

Silver Jubilee Ceylon Ginger Honey & Mint Tea Consomme with Confit Duck Leg Tortellini

Food : Savory

Silver Jubilee Ceylon Ginger Honey & Mint Tea Consomme with Confit Duck Leg Tortellini

Ingredients

  • 5 Liters Duck Stock
  • 2 Large Onions, Peeled and Chopped
  • 6 Garlic Cloves Crushed
  • 1 Red Chili Chopped
  • 100g Fresh Ginger Sliced
  • 5 Tablespoon Honey
  • 60g Dilmah Silver Jubilee Ceylon Ginger, Honey and Mint Tea
  • 1tbsp Canola Oil

Clarification

  • 1kg Egg White
  • 2 Lemon Rind or 1 Chopped Lemon
  • 2tbsp Jubilee Ceylon Ginger, Honey and Mint Tea
  • 2 Slices Fresh Ginger
  • 5 Large Fresh Mint Tea Leaves
  • 1/2 Chilli Sliced

Confit duck leg tortellini (10 portions)

  • 3 Duck
  • Duck Fat To Cover
  • 1tbsp Rock Salt
  • 1/2tbsp Crack Pepper
  • 30 Wonton Wrappers

Method

In a pot sweat off the onion, garlic, ginger and chili in the oil for 5 minutes then add the honey and cook for 5 minutes without over caramelizing or burning the honey. Add the duck stock, bring to boil and simmer until reduce by ½. Make sure you skim the top of the stock frequently. Once reduced, pass thru a fine sieve and cool down.

Clarification

In a bowl mix all the ingredients together. Put the cold duck stock in a pot, add the egg white mix and put on a low heat. Stirring constantly so that it doesn’t catch at bottom until the “Raft” comes up to the surface.

Turn off the heat and pass thru a really fine clothe to catch all impurity.

Confit duck leg tortellini (10 portions)

Mix salt and pepper together then rub the legs with it and marinate for 1hour. Wash off the leg and pat them dry. Put the leg on a tray ,cover with duck fat and cook in oven at 150 for 2 h to 2 ½ or until meat falls off the bone. Cool down and take the meat of the bone. Shred and seasoned to taste.

Take 30 round wonton wrapper and spoon duck leg mix on each of them. Wet the outside with water and brush, fold as ½ moon and then fold again to obtain a tortellini. Repeat until all 30 are done.

Keep aside refrigerated.

To Present:Brew 2 litres for of the jubilee Ceylon, ginger, honey and mint tea for 4 minutes. Pass thru a fine sieve into a pot. Bring to boil and cook the tortellini for about 2 minutes or until the dough is cooked, drain and place into the serving dish. Garnish with a mint tip then pour the hot consommé on top and serve straight away.

The range of Dilmah Tea used

  • Dilmah Silver Jubilee Gourmet

The variety of Dilmah Tea used in the recipe

  • Silver Jubilee Ceylon Ginger, Honey & mint