Star Fruit and Blueberry Tea Smoked Duck
Marinade:
2 Tbsp Salt
½ tsp White Pepper
2 Tbsp Chopped Ginger
1 Tbsp Chopped Cilantro
1 cup Sortilege
½ Tbsp Pink Peppercorn
1 Tbsp Sugar
Smoking:
3 Tbsp Blueberry Tea ( 12 Bags ) " La Cour Tisane" by Trans-Herb e
3 Tbsp Star Fruit Tea ( 12 Bags ) " La Cour Tisane" by Trans-Herb e
2 cups Jasmine Rice
4 Tbsp Sugar
2 Tbsp Flour, AP
1 lb Brome Lake Duck Breast
Method:
1. Combine the salt, white pepper, pink peppercorn together and heat up in a sauté pan until the peppercorn is hot. Combine the rest of the ingredients with pepper mix and rub the duck breast.
2. Marinate ½ hour and then towel dry.
3. Smoke in hotel pan. With aluminum foil lining he bottom of the pan. Next add your smoking ingredients and a second smaller piece of foil to catch any excessive dripping. Place the duck on a wire grate. Cover and smoke.
4. Smoke for 12 to 15 minutes on top of the range.
5. Turn off heat and let sit for ten minutes. In a sauté pan, place duck skin side down and fry for 2 to 3 seconds.
Tricolor Couscous
4 oz Tri Color Couscous " Zinda"
14 oz Chicken Stock
1 oz Unsalted butter
1 oz Oven Roasted Garlic Oil " Au printemps Gourmet"
1 oz Small Diced Zucchini
1 oz Small Diced Yellow Squash
1 oz Small Diced Red Pepper
½ oz Small Diced Shallots
1 Tbsp Fine Chopped Cilantro/Chives
to taste Salt & Pepper
Method:
1. Bring stock to a boil with water and butter.
2. Add couscous, stir once lightly and cover and leave for five minutes.
3. Fluff with fork.
4. In a hot sauté pan sauté vegetables and shallots with garlic oil.
5. In a large bowl mix hot couscous and vegetables and serve.