Earl Grey tea and orange glazed duck
Do you have any foods you like but only in small doses and not too often? I have a split relationship with duck. I like crispy duck but am not to keen on duck otherwise. It is a very rich meat and I don’t eat it very often but when I saw duck legs for sale I knew I had to get some. I usually cook it in the oven and infuse it with rosemary.This time I wanted a different flavour. Needless to say the legs were cooked crispy.
I got four teas from Dragonfly Tea to test, Classic Earl Grey, Moonlight Jasmine, Mountain Honeybush and Skinny Dragon, a Pu’er tea. I have not been paid to write this, Dragonfly Teas simply wanted me to sample their teas and give my opinion. I wanted to do something different and see how I could incorporate the teas in to food.
As I looked through the selection over a cup of the Earl Grey I thought I would use tea to make a glaze for the duck and I picked the Earl Grey. I love the slight hint of bitterness and the citrus notes of bergamot.
I started with the duck legs as they would take the longest. Set the oven to 150C or 300F. Salt and pepper the duck legs, place on a rack in an oven proof dish and roast for 2 hours. Whilst that is roasting make the glaze.
Earl Grey tea and orange glaze
preparation time 5 minutes
cooking time 30 minutes
- 2 dl or 1 cup Earl Grey Tea
- 1 dl or 1/2 cup freshly squeezed orange juice, I used fresh to control the sugar added
- 1 dl or 1/2 cup of raw cane caster sugar
- 1/2 tsp chilli flakes
Boil water and add a tea bag and steep for 3-4 minutes.
Place all of the ingredients and the sugar in a pan and bring to a boil. Skim and boil down until you get a syrup consistency. When 30 minutes remains of the roasting of the duck legs baste them with the glaze once or twice and once more before serving.
Mix the remaining glaze once cooled with low fat yoghurt and serve on the side.
I had a request for mash to go with the duck and opted for cauliflower mash, lighter and a little healthier.
Cauliflower mash with fennel pollen
preparation time 5 minutes
cooking time 15-20 minutes, or until the the cauliflower is cooked through
- 1/2 head of cauliflower
- 1 tbsp butter
- 2-3 tbsp low fat yoghurt
- salt to taste
- fennel pollen to sprinkle over the mash
- pumpkin seeds
- chia seeds
- 1/8 tsp cayenne pepper
Separate the florets and cut the biggest ones in half. I used the best looking leaves as well.
Once cooked place the cauliflower in the blender with the butter and yoghurt. Blend until smooth, place in a pan and keep warm. Taste with salt. Roast the pumpkin and chia seeds. Before serving give it a generous sprinkle of fennel pollen and serve the seeds on the side.
When the duck was cooked I took it out of the oven and added the last glaze.
The fennel pollen enhanced the cauliflower mash and it was delicious. There is a lot of wild fennel growing here and after the summer I will make sure to collect some.
The cauliflower mash is so soft it needs the crunch and texture from the seeds.
The glaze added a citrus note, the Earl Grey added depth to the flavour and the chilli flakes gave a warm background note. I didn’t want to make the glaze hot, just enhance the flavours. I was so happy with the result and will try the glaze with chicken or pork next time.
I am bringing a big plate of the glazed duck legs to Angie’s foodie party, Fiesta Friday. It might be the most diverse and fun filled party around so head over there for some seriously delicious foods and inspiration!