• 1 tea bag Dilmah Exceptional Lively Lime &
Orange Fusion
• 1 live Marron or Crayfish
• 1 Egg (white only)
• 2 Potatoes
• 1g Paprika
• 1 Garlic (peeled & chopped)
• 50ml Olive oil
• 2 sprigs each of Chervil, Dill, Italian parsley,
Snow Pea shoots
• 1 Chilli (sliced thinly)
• 1 Duck skin (roasted crispy)
• ½ Lime
• 1 Shallot (sliced)
• 20ml Brandy
• 100ml Duck stock
• 5g Butter

Method of Preparation
Peel the potato and cut into 3cm chunks. Season
with salt and pepper. Roast with olive oil, garlic
and paprika in 175°C for 30 minutes, then press
into a square tin lined with grease proof paper
to ensure there are no air pockets. Refrigerate

Holding the marron firmly cut in half from the
centre to the end of the head.

Turn the marron around and proceed to cut the
tail in half. Remove the meat from half the marron
and chop. Place in a bowl and season. Add one egg
white, a small quantity of the herbs and mix well.
Remove the head shell and claw and set aside with
the other half.

Prepare the salad garnish by mixing all the herbs,
chilli, chopped roasted duck skin, a few drops of
olive oil, lime juice and a pinch of salt and pepper.

In a medium to hot pan fry a cube of potato until
golden brown, season and keep warm. Wipe out
the pan and add more oil then season the half
marron and pan fry for 30 seconds on each side
with the head shell and claw. Remove the head
shell only and fill with the chopped marron mix.
Push against the potato standing up. Place in a hot
oven for 5 minutes.

Add the shallots and butter to the pan and cook for
two minutes then add the brandy and cook for 10
seconds. Add the duck stock and the tea and cook
until the sauce has reduced by a small quantity.
Remove the tea bag and set aside.

To serve, place the potato head in the middle of
the plate and remove half of the marron meat and
place around the potato. Place the salad on top and
then strain the sauce on and around the plate