Silver Jubilee Ceylon Ginger Honey & Mint Tea Consomme with Confit Duck Leg Tortellini

Methods and Directions

• In a pot sweat off the onion, garlic, ginger and chili in the oil for 5 minutes then add the honey and cook for 5 minutes without over caramelizing or burning the honey. Add the duck stock, bring to boil and simmer until reduce by ½. Make sure you skim the top of the stock frequently. Once reduced, pass thru a fine sieve and cool down.

• In a bowl mix all the ingredients together. Put the cold duck stock in a pot, add the egg white mix and put on a low heat. Stirring constantly so that it doesn’t catch at bottom until the “Raft” comes up to the surface.
• Turn off the heat and pass thru a really fine clothe to catch all impurity.

• Mix salt and pepper together then rub the legs with it and marinate for 1hour. Wash off the leg and pat them dry. Put the leg on a tray ,cover with duck fat and cook in oven at 150 for 2 h to 2 ½ or until meat falls off the bone. Cool down and take the meat of the bone. Shred and seasoned to taste.
• Take 30 round wonton wrapper and spoon duck leg mix on each of them. Wet the outside with water and brush, fold as ½ moon and then fold again to obtain a tortellini. Repeat until all 30 are done.
• Keep aside refrigerated.

• Brew 2 litres for of the jubilee Ceylon, ginger, honey and mint tea for 4 minutes. Pass thru a fine sieve into a pot. Bring to boil and cook the tortellini for about 2 minutes or until the dough is cooked, drain and place into the serving dish. Garnish with a mint tip then pour the hot consommé on top and serve straight away.