CEYLON CINNAMON SPICED TEA SMOKED DUCK BREAST WITH JAVANESE LONG PEPPER AND BEETROOT CRISP

Methods and Directions

• Microplane Java pepper over duck skin
• Score and season skin then place in a frying pan on medium heat, skin side down. Render out the fat. Do not flip onto the other side.
• Remove from heat. Place in perforated tray.
• In another tray, place the tea leaves. Place perforated tray on top. Then place on a medium heat.
• Allow to cook until the leaves start to smoke, remove from heat and cover. Cook for 5 minutes.
• Then remove duck breast from perforated tray. Allow to cool in fridge/cool room.

• Peel and slice beetroots thinly.
• Blanche in hot water for 1 minute and refresh in iced water.
• Place in tray and dehydrate in the oven at 80C.

• Bring isomalt, water and star anise to 160C. Do not allow to caramelise.
• Pour sugar mix through a strainer onto a silpat matt. Allow to cool slightly.
• Fold edges into centre continuously until you can touch the sugar. Pull sugar until pearlescent.
• Attach a small amount to a sugar blowing pump. Blow into a dome and cut from pump. Allow to cool.