Recipe by Laurent Loudeac & Camille Furminieux from Museum Art Hotel – New Zealand. Global Champions of the Dilmah Real High Tea Global Challenge 2015
- 5 liters duck stock
- 2 large onions, peeled and chopped
- 6 garlic cloves crushed
- 1 red chili chopped
- 100 gr fresh ginger sliced
- 5 tablespoon honey
- 60 gr jubilee Ceylon ginger, honey and mint tea
- 1 tablespoon canola oil
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.
- 1kg egg white
- 2 lemon rind/ 1 chopped lemon
- 2 tbspoon jubilee Ceylon ginger, honey and mint tea
- 2 slices fresh ginger
- 5 large fresh mint tea leaves
- ½ chilli sliced
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.
Confit duck leg tortellini
- 3 duck
- Duck fat to cover
- 1 tbspoon rock salt
- ½ tbspoon crack pepper
- 30 wonton wrappers
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.