Dilmah Seven Star Tea


Food : Appetisers



Duck Marinade Mixture
  • ½tsp Coriander Seeds
  • ¼tsp white peppercorn
  • 6 whole cloves
  • 225g brown castor sugar
  • 550g coarse castor sugar
  • 25g fresh parsley, finely chopped
  • 2tbsp finely grated lemon zest
  • 550g salt
  • 3 duck breasts
  • 2g Dilmah Earl Grey Tea
  • Salt and pepper, to taste
  • Knob of butter
Spring Onion and Chillies
  • 100g spring onion
  • 2 red chillies
  • 200g ice

Earl Grey Tea Caviar

  • 250g Dilmah Earl Grey Tea (4 tea bags for 250ml)
  • 1g sodium alginate
  • 5g calcium lactate
  • 1000ml water
Cranberry Mixture
  • 250g frozen cranberry
  • 120g orange juice

Macaron Shell

  • 300g almond meal
  • 250g icing sugar
  • 1st egg white (90g)
  • 250g sugar
  • 62.5g water
  • 2nd egg white (95g)
  • 1.5g egg white powder

MethodDuck Marinade Mixture

  • Grind coriander seeds, peppercorn and cloves in an electric spice grinder, stir together with the salt, sugar, parsley and lemon zest in a bowl.
  • Score duck skin in a crosshatch pattern with a sharp knife.
  • Bury the duck breast in the marinade mixture and chill for 30 minutes.
  • Rinse the duck breast lightly and pat dry well.
  • Sprinkle Earl Grey tea leaves on the breast.
  • Smoke the duck with the smoking gun in the seal bag for 30 minutes and continue for another 30 minutes (smoke with Earl Grey Tea Leaves.)
  • Preheat oven 200C.
  • Heat up frying pan with cooking oil. Over a medium heat, seal the skin side of the duck breast for 8 – 10 minutes.
  • Pour away the excess fat and then add butter.
  • Place the duck breast on the tray; in the oven for 5 – 10 minutes till the duck is medium rare.
  • Remove from the oven; rest it for 10 minutes before cutting the breast to 5mm thick slices.
Spring Onion and Chillies 
  • Cut the chillies and spring onion into julienne.
  • Soak in the ice water for 20 minutes.
Earl Grey Tea Caviar 
  • Blend the tea mixture and sodium alginate with stick blender, set aside and cool in the fridge for 5 hours.
  • Blend calcium lactate and water together and cool in the fridge for 5 hours.
Cranberry Mixture 
  • Cook cranberry and orange juice over low-heat till thick.
  • Cook between 8-10 minutes.
  • Put in blender together till smooth and set aside.
Macaron Shell 
  • Mix almond meal and icing sugar together.
  • Mix it in a mixer and pass it through a sieve.
  • Add 1st egg white. Mix it to form a paste. Make sure all icing sugar and almond meal is mixed well.
  • Boil water and sugar in the saucepan to 118C.
  • Put 2nd egg white in a mixer with the egg white powder, start whisking the mixture when the syrup is at 115C to obtain the best texture of Italian meringue.
  • Keep whisking the meringue until it turns warm.
  • Add the meringue in 5 times with the paste.
  • To add the meringue in at several times and mixing it well into the preparation is very important for the best final result.
  • Once all the meringue is added, then start the MACARONER technique.

The range of Dilmah Tea used

  • Dilmah Fun Tea Selection

The variety of Dilmah Tea used in the recipe

  • Earl Grey

Created by : Roy Chin