TEA INFUSION
Lively Lime and Orange Tea Infused and Earl Grey Marinated Duck Breast.
TEA INFUSION
This recipe uses Lively Lime and Orange Fusion - A bright Ceylon Pekoe tea with the sweetness of orange, a touch of tartness from lime & rosehip balanced with hibiscus and a mildly spicy finish from the cardamom. Natural, wonderfully fragrant and refreshing.
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All tea needs to be chilled before going into the Vacuum Pac bag. Once you have removed the bag from the water, chill it immediately in an ice water bath. It is vital to do this to stop bacteria growing.
You will need 1 x Vacuum Pac machine and 1 x medium Vacuum Pac bag for this recipe.
2 duck breasts, skin removed
1 cup Dilmah Exceptional Elegant Earl Grey tea, keep the brewed leaves
1 cup Dilmah Exceptional Lively Lime and Orange Fusion tea
300ml apple juice
2 small eschallots, thinly sliced
½ teaspoon coriander seeds
½ bay leaf
1 sprig of thyme
3 tablespoons duck fat
100ml Good beef jus
Salt & freshly ground black pepper
50ml olive oil
1 orange, zested, juiced, reserving 20ml
1 small frizze lettuce
50g roasted walnuts
50g cooked green beans
12 black olives
6 cherry tomatoes
Brew the Elegant Earl Grey tea and the Lively Lime and Orange Fusion tea separately. Strain teas into a bowl and set aside to cool, reserving the tea leaves.
Place duck breasts in a high-sided container with 1 teaspoon of Elegant Earl Grey tea leaves. Add the apple juice, eschallots, coriander seeds, bay leaf, and thyme and eschallots. Cover and place in the fridge for 2 hours to marinate.
Drain duck breasts from marinade and place in vacuum bag. Add the duck fat and beef jus and season with salt and pepper. Add 100ml of Lively Lime and Orange tea and ½ teaspoon of reserved tea leaves. Seal bag and cook in 48°C water bath for 25 minutes.
Combine oil, orange juice and zest in a small bowl. Season with salt and pepper.
Arrange lettuce, walnuts, beans, olives and tomatoes on serving plates. Thinly sliced duck and arrange over salad. Drizzle with dressing and serve immediately.
