Purple Haze


A Purple Haze

The #PaletteForYourPalate Tea Entrée A Purple Haze is TEALEAVES Icon and Executive Chef Daniel Schick's creation, inspired by TEALEAVES Organic Earl Grey with Lavender + Pantone 7677C + Mood: Enchanted.


This image mirrors the uplifting, mood-enhancing, happy notes of natural bergamot oil in Organic Earl Grey.


Butterflies have a long association with personal transformation, playfulness, finding joy in life and the lightness of being.


“A fascinating dichotomy of meditative blue and explosive red, this intriguing purple hue is magical and non-conforming.”

Vice President | Pantone Color Institute™

Chef's Notes:
Blending Tea + Color + Mood

“During summer in France, you see lavender everywhere, swaying in the wind. Absolutely enchanting. So we wanted to replicate that, to create a savory dish featuring the lavender color and notes of the Organic Earl Grey with Lavender.”

— Daniel Schick, Executive Chef at Omni King Edward Hotel

[[ recipeID=recipe-8kpsnc3lr, title=A Purple Haze ]]

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A Purple Haze

“Lavender is in each bite of this dish. We smoked the duck with Organic Earl Grey with Lavender, added in a few pinches of lavender to the duck confit and tomato tartare. Even in the savory blueberry jam, lavender honey was our choice of ingredient.”

- Executive Chef Daniel Schick

Servings: 1

Keywords: Pantone, Savory, Main Course

  • Prep Time: 1 hours 0 mins
  • Cook Time: 0 mins
  • Total Time: 1 hours 0 mins


A Purple Haze Entrée

  • 4 TEALEAVES Organic Earl Grey with Lavender Whole Leaf Pyramid Teabags
  • 2 Large Duck Breasts, Trimmed
  • 1 Tbsp. Clarified Butter
  • 1 Tbsp. Canola Oil
  • 4 Duck Roulade, 1½ in. Slices (see recipe below)
  • ½ Cup Edamame, Blanched
  • 12 Baby Carrots, Blanched
  • 2 Tbsp. Butter
  • Purple Potatoes (see recipe below)
  • Tomato Tartare (see recipe below)
  • Blueberry Lavender Jam (see recipe below)
  • Lavender Sprigs and Baby Carrot Tops for Garnish
  • Lavender Pickled Radishes (see recipe below)
  • Purple Potato Crisps (see recipe below)

Blueberry Lavender Jam

  • 2 TEALEAVES Organic Earl Grey with Lavender Whole Leaf Pyramid Teabags
  • 1 Shallot, Minced
  • 1 Tsp. Canola Oil
  • 4 Cups Wild Blueberries
  • 1 Cup Sugar
  • ½ Cup Water
  • 2 Tbsp. Balsamic Vinegar
  • 1 Tsp. Lavender Buds
  • ½ Tsp. Salt
  • ½ Tsp. Ground Black Pepper

Lavender Pickled Radishes

  • 4 Large Radishes, Trimmed and Sliced Thinly
  • ½ Cup White Wine Vinegar
  • ½ Cup Water
  • 2 Tbsp. Sugar
  • 1 Tsp. Lavender Buds
  • 1 Pinch Salt
  • 1 Pinch Black Pepper

Tomato Tartare

  • 4 Beefsteak Tomatoes, Peeled, Seeded, Diced
  • ½ Tsp. Salt
  • ½ Tsp. Ground Black Pepper
  • ½ Tsp. Lavender Buds
  • 1 Tsp. Sugar

Purple Potatoes

Duck Roulade

  • 2 Legs Duck Confit, Removed from Bone and Shredded
  • ½ Tsp. Finely Grated Lemon Zest
  • ½ Tsp. Finely Grated Orange Zest

Purple Potato Crisp

  • 1 Purple Potato, Very Thinly Sliced
  • 4 Oz. Clarified Butter
  • 1 Dash Salt & Pepper


A Purple Haze Entrée

  1. Heat oil and clarified butter over medium heat.
  2. Season smoked duck breasts with salt and pepper and sear on skin side.
  3. Transfer to hot oven, cook until medium rare. Remove from heat, keep warm.
  4. Cut 4 1½ inch thick slices of roulade and warm in pan with duck breasts.
  5. In 1 Tbsp. butter, heat purple potatoes and season.
  6. Spread a thin layer of the tomato tartare.
  7. Slice the duck, transfer generous portion on plate.
  8. Place the roulade on.
  9. Finish with the potatoes, edamame and carrots, warmed and seasoned in 1 Tbsp. butter.
  10. Drizzle blueberry lavender jam.
  11. Garnish with lavender sprigs, carrot tops and purple potato crisps.
  12. Enjoy!

Blueberry Lavender Jam

  1. In medium saucepan, sweat shallots in oil over medium heat.
  2. Add remaining ingredients and bring to a boil.
  3. Reduce heat and simmer until the mixture is reduced.
  4. Remove from heat and remove teabags.

Lavender Pickled Radishes

  1. Place sliced radishes in heat proof container and set aside.
  2. Bring remaining ingredients to a boil and pour over radishes.
  3. Set aside to cool.
  4. Refrigerate.

Tomato Tartare

  1. Put all ingredients in sauté pan.
  2. Heat over medium heat until tomatoes begin to release moisture.
  3. Continue cooking until excess liquid evaporates.
  4. Set aside and keep warm.

Purple Potatoes

  1. Place potatoes in medium saucepan with remaining ingredients.
  2. Bring to a boil over high heat.
  3. Reduce heat to a simmer and cook until tender.
  4. Using a paring knife, trim potatoes into uniform-shaped “barrels”.
  5. Set aside and keep warm.

Duck Roulade

  1. Mix ingredients together.
  2. Using cling film, roll mixture into tight log and refrigerate until firm.

Purple Potato Crisp

  1. Lay slices of potato on silicone baking sheet, overlapping slightly.
  2. Brush with clarified butter and season.
  3. Bake at 300°F until potatoes are crisp.
  4. Remove from heat and allow to cool completely.


TEALEAVES’ and Pantone Color Institute’s Palette For Your Palate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea + Color + Mood.

Find recipes for these edible works of art exclusively on TEALEAVES Tea Recipes and Palette For Your Palate.