Slow-cooked tea-infused duck breasts

Slow-cooked tea-infused duck breasts

By
From
My Feast
Serves
2
Photographer
Chris Chen

This is an example of how you can cook with tea. Here it is used as a tenderiser and marinade.

Ingredients

Quantity Ingredient
2 skinless duck breasts
250ml earl grey tea, strained, cooled and tea leaves reserved
300ml apple juice
1/2 teaspoon coriander seeds
1/2 bay leaf
1 sprig thyme
2 small french shallots, sliced
60g duck fat
100ml good-quality beef jus
salt and ground black pepper, to taste
250ml lime and orange tea, strained, cooled and tea leaves reserved

Salad

Quantity Ingredient
50ml olive oil
1 tablespoon orange juice
pinch orange zest, finely grated
salt and ground black pepper, to taste
1 see method for ingredients, torn
1 small handful baby herbs
50g toasted walnuts
50g green beans, cooked and cut into 5 cm lengths
12 black olives, halved
6 cherry tomatoes, halved

Method

  1. Place the duck breasts in a high-sided container with 1 teaspoon of the reserved earl grey tea leaves, the apple juice, coriander seeds, bay leaf, thyme and shallot and refrigerate for 2 hours to marinate. (Sip the earl grey tea while cooking or discard.)
  2. Preheat the oven to 60°C fan-forced (if your oven doesn’t go down this low, leave the door ajar and monitor the temperature with an oven thermometer).
  3. Drain the duck breasts and pat dry with paper towel. Place in an ovenproof dish, add the duck fat, beef jus, season with salt and pepper, 100 ml of the lime and orange tea and 1/2 teaspoon of the tea leaves. (Discard the remaining lime and orange tea.) Ensure the duck breasts are covered by the liquid and heat on the stove to 50°C, then transfer to the oven and cook for 35 minutes.
  4. When done, remove the duck breasts from the liquid and allow to cool.
  5. Once cool, slice each breast diagonally into 6 slices.
  6. To make the salad, mix the oil, orange juice and orange zest in a bowl and season with salt and pepper. Set the dressing aside. Combine the remaining ingredients in a bowl and toss together. Dress just before serving.
  7. To serve, divide the salad between plates and top with the duck slices. Heat the cooking juices and drizzle over.
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My
Feast
Peter
Kuruvita
Asia
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island
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