Dim Sum Peking Duck Tartlet

Recipe by Jason Chan Yee Chiu & Ho Wing Hong from Hong Kong Cricket Club – Second Runners up – Dilmah Real High Tea Global Challenge


2 pcs Duck Legs (confit)
2 pcs Star Anise
pinch Ginger
270 ml Olive Oil
12 pcs Egg
500 ml Cream
3 tbsp Soy Sauce
1 tbsp Sesame Oil
1 g Chives
Pepper to taste

Balsamic Soy Gel
150 g Balsamic
60 g Soy Sauce
3 g Agar Agar


Place the duck, star anise, ginger and olive together.
Make sure the duck is covered with the oil, slow cooked for 5 hours and leave to cool overnight.
Roll out the puff pastry thinly and place into the molds, leave in fridge for 15 mins.
Whisk the egg, cream, soy sauce and sesame oil together, leave to one side.
Shred the duck and mix with the chives, place into the molds just covering the to the top.
Place the egg mixture and bake for 15mins, serve with the soy balsamic dressing and chopped chives.

Buy Our Teas Online

Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …