Dilmah Seven Star Tea


Food : Main Courses



  • 3 duck breasts
  • Rind from 1 lemon
  • Thyme sprigs
  • 40ml olive oil
  • Salt to taste
Kataifi Basket
  • Kataifi pastry
Duck Filling
  • 30g butter
  • 50g chopped onions
  • 2 sprigs thyme
  • 50ml white wine
  • 100g mushrooms finely chopped
  • 2 cloves of garlic
  • Salt
  • Pepper


  • Combine the lemon, thyme, salt and olive oil to make a marinade.
  • Apply the marinade to the duck breasts and leave to marinate for 2 hours.
  • Sear the duck breast and cook in an oven at 180C to 8-10 minutes.
Kataifi Basket
  • Loosen the Kataifi pastry.
  • Take 2 wire baskets – one basket should be 2.5 inch in diameter and the second should be 2 inches in diameter. (The baskets can be bought from any Chinese grocery shop)
  • Place some of the pastry inside the larger basket and press down with the smaller basket.
  • Deep fry until crisp and keep on a paper towel to absorb the oil. If required trim the edges to make it neat.
Duck Filling
  • Sauté the onion, add chopped garlic and the mushrooms and cook until lightly brown.
  • Add the white wine and cook until the wine is absorbed.
  • Cool mix.

Created by : Vipin Sharma