DILMAH UDA WATTE SMOKED DUCK, CHILLI JELLY & PICKLED VEGETABLES

Methods and Directions

• In a mixing bowl, combine pepper, soy, fish sauce & sesame oil. Coat and marinate duck for 30 minutes. Sear duck breasts skin down in a saucepan over a medium heat for 3 minutes. Remove and set aside.
• Place some foil in a wok, add Dilmah tea, star anise, sugar and rice. Cover with a wire rack and cover. Turn heat to high until the wok begins to smoke.
• Add duck breasts skin up and reduce heat to medium. Cover and allow to smoke for 10 minutes.
• Turn off heat and allow duck to rest in wok for a further 5 minutes. Thinly slice duck breast.

• Combine chilli, sugar, water & vinegar in a pot and bring to a simmer.
• Take pan off heat and blitz ingredients together with hand mixer. Strain mixture. Leave to stand for 20 minutes and stir again to distribute chilli evenly.
• Soak gelatin sheet in water and add one to mixture. Pour jelly into dry sterilised jar to set.

• Mix cucumber and salt in a small bowl and set aside to soften for 30 minutes. Drain and rinse, then combine with carrot and onion. Combine vinegar, sugar and water in a saucepan over a medium heat. Pour mix over vegetables and set aside to cool. Refrigerate.