Dilmah Seven Star TeaDilmah Seven Star Tea

Wimmera duck liver mousse

Food : Savory

Wimmera duck liver mousse

Ingredients

Green Tea Sablé Breton Biscuit
  • 188g butter
  • 145g sugar
  • 6g salt
  • 1/4 bag green tea ground into powder and sifted
  • 75g egg yolk
  • 250g flour, sifted
  • 8g baking powder, sifted
Wimmera Duck Liver Mousse
  • 500g Wimmera duck liver, fat and sinew removed
  • 1 litre cold water
  • 250ml water to boil
  • 80g salt
  • 8g sugar
  • 8g ground white pepper
  • 1g Chinese five spices
  • 1 clove garlic, peeled and crushed
  • 20ml vegetable oil
  • 1 sprig thyme
  • 60g shallot, sliced
  • 20g unsalted butter
  • 120g dry white wine (sauvignon blanc)
  • 40g crème fraîche
Berry Sensation Jelly
  • 10g gelatine
  • 90g sugar
  • 150ml freshly brewed Berry Sensation Tea
  • 2g citric acid

MethodGreen Tea Sablé Breton Biscuit

  • In a small mixing bowl, beat the butter, sugar and salt until soft. Add green tea powder and continue mixing until light and pale.
  • Add egg yolk at room temperature bit by bit ensuring it is clear each time.
  • Fold in flour and baking powder. Lightly mix by hand to just combine, wrap and rest for 2 hours.
  • Roll the dough out to 5mm thick and use 3cm round cutter to cut out the dough and bake in 3cm molds at 170C until golden brown in colour.
  • Rest for 5 minutes before removing from mold. Let cool completely and store in an airtight container
Wimmera Duck Liver Mousse
  • Make the curing liquid by bringing the 250ml water to the boil.
  • Mix the salt, sugar, ground pepper and Chinese five spices then pour the boiling water over and stir to dissolve.
  • Add the cold water and cool to 4C .Then submerge the duck liver into the curing liquid.
  • Refrigerate for 3 hours.
  • Drain the liver and rinse with cold water then pat dry.
  • Heat a frying pan on high heat and add the duck liver, cook for 1 minute and add garlic.
  • Turn the liver over, add thyme, reduce the heat and cook further until the liver is medium (for about 1 – 2 minutes depending on size).
  • Discard the garlic and thyme; transfer the liver to food blender.
  • In the same pan add the shallot and butter and cook until transparent, add the white wine and let simmer to reduce by half.
  • Pass the liquid over the duck liver and blend until smooth, scraping down the side and add the crème fraîche.
  • Blend until amalgamated then pass through fine mesh and refrigerate until completely cool.
Berry Sensation Jelly
  • Dissolve the citric acid, sugar in Berry Sensation Tea and add pre-soaked gelatine.
  • Combine well and cool down on ice water bath.
  • Refrigerate until set.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Berry Sensation