Recipe by Geoff Laws & Shaun Thompson of Qantas Lounges(National Winner – RHT Australia 2014)
3 tbsp Dilmah Uda Watte
30 ml Light Soy Sauce
30 ml Fish Sauce
30 ml Sesame Oil
1 cup brown sugar
1 cup rice
1tsp star anise
150ml cider vinegar
75g caster sugar
6 medium-hot chillies
1 sheet gelatine
Toasted Black & white sesame seeds
In a mixing bowl, combine pepper, soy, fish sauce & sesame oil. Coat & marinate duck for 30mins. Seal duck breasts skin down in a saucepan over a medium heat for 3 mins. Remove and set aside.
Place some foil in a wok, add Dilmah tea, star anise, sugar & 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 & allow to smoke for 10 mins. Turn off heat & allow duck to rest in work for a further 5 mins. 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 mins & stir again to distribute chilli evenly. Soak gelatine sheets in water and add one to mixture. Pour jelly into dry sterilised jar to set.
Mix cucumber and salt in a small bowl & set aside to soften for 30 mins. Drain and rinse, then combine with carrot and onion. Combine vinegar, sugar & water in a saucepan over a medium heat. Pour mix over vegetables and set aside to cool. Refrigerate.