SENCHA GREEN TEA SMOKED DUCK BREAST TART

Methods and Directions

• Preheat oven to 200?C.
• Bake puff pastry in oven for 12 minutes.

• Marinate the duck breast with salt and pepper. Leave marinated for 30 minutes.
• Bring a frying pan to medium heat, seal and brown the duck breast skin down for 5 minutes. Remove and set aside.
• Place some foil in a wok, add cinnamon stick, star anise, Sencha Green tea, sugar and rice grains.
• Place a wire rack in the wok and cover.
• Turn the heat to high until the woks begin to smoke. Add duck breasts skin-up and reduce the heat to medium. Cover and allow to smoke for 10 minutes.
• Turn off the heat and rest the duck for another 5 minutes.
• Cool down and place in the chiller.

• Put parsnips in a pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender.
• In a medium saucepan place the cream, thyme sprigs and garlic over low heat and bring to a simmer. Drain parsnips and place them in a food processor. While processing, add the strained heavy cream mixture. Season with salt and pepper to taste, and puree until very smooth.
• Slice the smoked duck breast.
• Arrange the parsnip puree, crumble gorgonzola cheese on top of the parsnip and arrange the sliced smoked duck breast. Serve the duck tart with vanilla gastrique.

• Place Brown Chicken Jus, vanilla seeds, red wine vinegar and sugar in a saucepan and let it reduce over a low flame until it’s about half the original volume. At that point, it should coat the back of a spoon.