Dilmah Real High Tea


Recipe by Geoff Laws & Shaun Thompson of Qantas Lounges(National Winner – RHT Australia 2014)

Duck breasts
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
120ml water
75g caster sugar
6 medium-hot chillies
1 sheet gelatine
1 cucumber
1 carrot
1 onion
Toasted Black & white sesame seeds

Duck Breast
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.

Chilli Jelly
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.

Pickled Vegetables
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.

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