Tea recipe "a taste of tea"
Temperatures are dropping... Looking for a comforting recipe to help you face winter ? Try this delicious duck breast from Bordeaux-based gourmet @professiondefoie. This month, she's honoring us with our Lapsang Souchong Tarry smoked tea in one of her creations!
Duck breast with Lapsang Souchon smoked tea "a taste of tea".
2 people
The ingredients:
- 1 duck breast
- 60 g of Lapsang Souchong smoked tea "a taste of tea"
- 6 Jerusalem artichokes
- 3 potatoes
- 1 parsnip
- 1 onion
- Honey
- Olive oil
- Espelette pepper
- Wine vinegar
- Salt
- Pepper
Preparation:
1. How to prepare the marinade?
Roll the duck breast in the smoked tea, then wrap it in cling film and place it in the refrigerator for 12 hours.
2. Prepare the vegetables.
Peel the vegetables and cook them in a pan of salted water (keep the vegetables crunchy as they will finish cooking in the pan). Stop the cooking by plunging them into iced water.
3. How to prepare onion confit?
Slice the onions and fry them in the duck fat (cut a piece on the side). Add a teaspoon of honey, let it caramelize then add a teaspoon of Espelette pepper. Deglaze with a tablespoon of vegetable water and a tablespoon of wine vinegar.
4. Cooking the duck breast
Remove the tea from the duck breast. Add 2 teaspoons to the vegetable water. In a large skillet, fry the duck breast skin-side down without adding any fat. After 6 minutes, turn it over and let it sear for 5 to 6 minutes (reduce the heat).
5. Cooking forgotten vegetables
Remove the duck breast from the pan. Brown the vegetables in the duck fat.
Enjoy your meal!
Follow the recipes of @professiondefoie
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