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.

TEALEAVES’ and Pantone Color Institute’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists.
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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.

 

Notes from Daniel Schick, Executive Chef at Omni King Edward Hotel:

 

“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.”

“We smoked the duck with Organic Earl Grey with Lavender, added in a few pinches of lavender to the duck confit and tomato tartare.”

A Purple Haze Entrée

Serves 4

Ingredients

  • 4
    TEALEAVES Organic Earl Grey with Lavender Whole Leaf Pyramid Teabags (Master Blend No. 2232)
  • 2
    Large Duck Breasts, Trimmed
  • 1 Tablespoon
    Canola Oil
  • 1 Tablespoon
    Clarified Butter
  • 4
    Duck Roulade, 1.5 Inch Slices (See Recipe Below)
  • 0.5 Cups
    Edamame, Blanched
  • 12
    Baby Carrots, Blanched
  • 2 Tablespoons
    Butter
  • -
    Purple Potatoes
  • -
    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)

Steps

  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

Serves 4

Ingredients

  • 2
    TEALEAVES Organic Earl Grey with Lavender Whole Leaf Pyramid Teabags (Master Blend No. 2232)
  • 1
    Shallot, Minced
  • 1 Teaspoon
    Canola Oil
  • 4 Cups
    Wild Blueberries
  • 1 Cup
    Sugar
  • 0.5 Cups
    Water
  • 2 Tablespoons
    Balsamic Vinegar
  • 1 Teaspoon
    Lavender Buds
  • 0.5 Teaspoons
    Salt
  • 0.5 Teaspoons
    Ground Black Pepper

Steps

  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

Serves 4

Ingredients

  • 4
    Large Radishes, Trimmed and Sliced Thinly
  • 0.5 Cups
    White Wine Vinegar
  • 0.5 Cups
    Water
  • 2 Tablespoons
    Sugar
  • 1 Teaspoon
    Lavender Buds
  • 1 Pinch
    Salt
  • 1 Pinch
    Black Pepper

Steps

  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

Serves 4

Ingredients

  • 4
    Beefsteak Tomatoes, Peeled, Seeded, Diced
  • 0.5 Teaspoons
    Salt
  • 0.5 Teaspoons
    Ground Black Pepper
  • 0.5 Teaspoons
    Lavender Buds
  • 1 Teaspoon
    Sugar

Steps

  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

Serves 4

Ingredients

  • 2
    TEALEAVES Organic Earl Grey with Lavender Whole Leaf Pyramid Teabags (Master Blend No. 2232)
  • 0.5 Pounds
    Purple Potatoes
  • 1 Liter
    Water
  • 2 Teaspoons
    Salt
  • 2
    Thyme

Steps

  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

Serves 4

Ingredients

  • 2 Legs
    Duck Confit, Removed from Bone and Shredded
  • 0.5 Teaspoons
    Finely Grated Lemon Zest
  • 0.5 Teaspoons
    Finely Grated Orange Zest

Steps

  1. Mix ingredients together.

  2. Using cling film, roll mixture into tight log and refrigerate until firm.

Purple Potato Crisp

Serves 4

Ingredients

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

Steps

  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 #PaletteForYourPalate 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 Recipes and #PaletteForYourPalate.

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