Chef Sameh’s Green Tea smoked Duck Breast with Citrus jus Beetroot Carpaccio and Goat Cheese

Ingredient

Duck breast                                           250 gm

Orange zest                                               3 gm

Green tea leaves                                       2 gm

Beetroot                                                  20 gm

Sherry vinegar                                          5  ml

Extra virgin olive oil                                15 ml

Demi glace                                               50 ml

Orange juice (reduced)                            25 ml

Goat cheese                                            50 gm

Chives                                                       2 gm

Charcoal                                                  50 gm

Salt & black pepper to taste

Method

-          Rub the duck breast with seasoning and add the orange zest

Let it marinade for an hour in a large oven proof dish  and cover it with a rectangular shaped piece of foil

Place burning charcoal on the  foil and pour some oil on the charcoal along with green tea leaves, cover the dish to enclose the smoke and encase the duck breast then leave it to rest for an hour

-          Grill the duck breast on both sides until medium done, rest it  and then thinly slice it

-          Cream the goat cheese with seasoning and chives until  it is stiff enough to be moulded

-          Boil and thinly slice the beetroot  and cut into perfect circles with a ring cutter and marinate with a vinaigrette of vinegar and olive oil

-          Make orange jus by whisking demi glace and orange juice together

-          Plate the carpaccio of beetroot at the bottom, then the goat cheese and the duck breast on top and drizzle with orange jus. Garnish as required.