Recipe by Chef Alan Orreal
Created for Dilmah Chefs & the Teamaker at Independence Square, Colombo in May 2014
3 pieces of duck breast
Bean curd skin
2g Dilmah Silver Jubilee Gourmet Black Tea with Almond
250g foie gras
10g flour (for dusting the foie gras)
Salt and pepper to taste
100ml Dilmah Silver Jubilee Gourmet Black Tea with Strawberry and Vanilla
40ml light soy sauce
30ml oyster sauce
Pinch of sugar
Prep the smoker, add the duck and smoke for 25 minutes.
Toss foie gras in seasoning and flour, then pan fry and remove from heat.
Use pan juice to make sauce with champagne and other sauces.
Assemble as illustrated.