Serves 4


• 9 tea bags Dilmah Earl Grey Tea

• 2 ducks

• 4 peeled onions

• 4 leeks

• 4 peeled carrots

• 4 celery sticks

• 10 sprigs of thyme

• 2 tablespoons of black peppercorns

• 6 egg whites

• Salt and pepper

Preheat oven to 180°C. Remove the breasts and legs from the duck carcass then remove the duck meat from the legs and set aside. Pull the skin off the duck neck. Discard the skin and keep the neck. Roughly chop the duck frames, leg bones, wings and neck along with 2 onions, 2 carrots, 2 leeks and 2 celery sticks. Transfer the bones to a roasting dish and roast for approximately 25 minutes or until golden brown. Put the bones to a stock pot. Add the roughly chopped vegetables to the roasting pan and return to the oven for a further 15 minutes, shake the pan occasionally so that all the vegetables caramelize evenly. Transfer the caramelized vegetables to the stock pot with the bones. Add 6 litres of cold water then add the pepper corns and thyme. Bring to a boil and simmer very gently for 5 hours. Skim off any impurities that may rise to the surface. Strain the stock through a fine strainer. Steep 6 Earl Grey tea bags in the hot stock for 4 minutes. Remove the tea bags and refrigerate the stock overnight.

Put the duck leg meat into a food processor and blend for 30 seconds. Add the remaining 2 carrots, celery stalks, leeks and onions, process for another 30 seconds. In a clean bowl whisk the egg whites until frothy. Mix the egg whites with the processed vegetable mixture and season with a good pinch of salt and pepper. Transfer to a clean stockpot. Remove the duck stock from the fridge. Scoop off any congealed fat. Pour the cold stock over the egg white mixture and with a wooden spoon stir until the egg white dissolves. Put onto a medium heat stirring every once in a while until the stock starts to simmer and the egg whites start to rise, reduce the heat so that the stock is barely simmering under the egg whites. Let cook for 2 hours. Once simmered for the required time remove from the heat and let stand for 10 minutes. Using a ladle strain the clear liquid through a fine sieve lined with muslin cloth.

To smoke the duck


• 1?2 cup Dilmah Earl Grey Tea leaves

• 2 duck breasts

• 1 cup jasmine rice

• 1 cup brown sugar

• 2 cinnamon sticks

• Salt and pepper


In a bowl mix the tea, rice, cinnamon and sugar together. Season the duck breasts with salt and pepper, place skin side down onto a wire rack that will fit inside a wok. Line the wok with foil then place the smoking mixture on top. Place the wok over a medium heat and wait for it to start smoking. Once the wok is smoking, place the rack with duck breasts into the wok and cover. Cook for about 12 minutes. The duck should be just pink in the middle. Transfer the duck to a plate and leave covered to rest.



• 1 peeled carrot

• 1 courgette

• 1 peeled medium sized potato

• 3 red peppers

• 1 red chilli (chopped seeds removed)

• 12g metil

• 115ml consommé


Preheat the oven to 180°C. Cut the peppers in half and remove the seeds. Place cut side down onto
a baking sheet. Cook in the oven until softened and the skin is starting to blister approx 10-mins. Remove from the oven and place into a bowl. Cover with plastic wrap and leave to cool. Cut the carrot, potato and courgettes into a small dice. Blanch each vegetable separately in salted boiling water until tender. Place the vegetables onto a tray and leave to cool naturally. Dice the duck breasts into a similar dice and mix with the blanched vegetables. Remove the plastic wrap from the cooked peppers, peel off the skin and discard. Place into a blender with the chilli and puree to a smooth consistency. Pour into a bowl and set aside. Weigh out 125g of the red pepper puree. Put back into the blender and add the consommé. Blend on a low speed and add the metil. This will thicken the mixture. Increase the speed and continue blending for 20 seconds. Pour mixture into a small plastic squeeze bottle fitted with a fine nozzle.


Place the diced vegetable mixture into a clean saucepan. Gently heat on a medium heat and season with salt and pepper to taste. Set aside and keep warm. Reheat the consommé until just below boiling and steep the remaining tea bags for 30 seconds only. Divide the diced vegetable mixture between 4 warm serving bowls. Ladle in the consommé and working fast squeeze the red pepper mixture in a circular motion around the bowl into the hot liquid. This will form the noodle.