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2 duck breasts |
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1 tbsp. green tea |
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Kosher salt |
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| Method: |
| 1. |
Grind the green tea and kosher salt together in a spice grinder until it is powder. Rub the powder on the duck breast and then slowly sear it over a mix of cherry and oak wood. Cook it until it is medium rare and then set it aside until it is cool. |
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| Mango and Herb Salad: |
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1 tbsp. The Perfect Purée Mango Puree, thawed |
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1 tbsp. white balsamic vinegar |
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1 tbsp. extra virgin olive oil |
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1/2 green mango (with peel off) |
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8 basil leaves |
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8 mint leaves |
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8 cilantro leaves |
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| Method: |
| 1. |
For the mango and herb salad, chiffonade the mango and basil, mint and cilantro very fine, mix together, add the salt at the end. Take a melon baller, make jicama into melon ball size. Mix together the dressing of Perfect Purée Mango, vinegar, Extra virgin olive oil. Rest jicama orbs in the dressing for a minute to pick up some flavor. Make sure to taste until you love it. |
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| Serving Suggestion: |
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Once the duck is cool, slice it into very thin slices, lay the slices down next to each other and place a jicama ball, topped by the mint and mango salad. Roll it up into a bite size lollipop and put a long lollipop stick into it. |
