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Spicy carrot & herb soup with kale chips, duck breast with green tea & sake pears, verbena vanilla almond flan
Ingredients
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2 large Duck breast
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6 medium Carrot
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1 stem Curly kale
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3 PearFirm but ripe, type Williams or Abate
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1 bunch Coriander leaves
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1 bunch Flat parsley
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1 glass Fresh orange juice
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3 large Egg
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Ground Cumin
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Espelette chilior mild chili
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Green tea leavesbest works with flower flavoured tea e.g. 'montagne de jade' from Mariage frêres
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6 Verbena leavesor 3 verbena tea bags
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1 glass Sakeor white wine
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500ml Almond milk
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Maple syrup
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Vanilla powder
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Olive oil
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Fleur de sel
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Salt
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Ground black pepper
Overview
A refined menu with sweet and sour flavours, rich in delicate spices and herbs with a Japanese touch (I love using tea leaves in my dishes), it can be enjoyed all year around
Dishes
- Spicy carrot & herb soup with kale chips
- Duck breast with green tea & sake pears
- Verbena vanilla almond flan
Utensils
- 1 Large pan
- 1 Hand blender
- Scissors
- 1 Clean kitchen towel
- 1 Baking tray
- 1 Sheet parchment paper
- 2 Non stick skillets
- 1 Saucepan
- 1 Small mixing bowl
- 3 Oven-safe ramekins
- 1 Large oven-safe dish
- 1 Sieve
- 1 Whisk
Menu steps
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1
Done
15' preparation + 35' cooking
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Verbena vanilla almond flanPrepare verbena infused almond milk: Pre-eat oven to hot air (fan) 170C. In a saucepan pour 500ml almond milk. Add 12 dried verbena leaves (or 3 verbena tea bags). When the milk is just warm (do not boil) switch off heat and let infuse for 8 minutes Prepare egg mixture: In a small mixing bowl, whisk together 3 eggs, 3 TBSP maple syrup and ½ tsp vanilla powder for 1 min Combine milk and eggs mixtures: Pour slowly the verbena almond milk over the whisked eggs in the mixing bowl using a sieve to remove the verbena leaves. Whisk and pour in 3 ramekins Bake flans: Place the ramekins in an oven-safe dish filled with water half way up the sides of the ramekins. Bake in oven for 35 minutes. Let cool and serve at room temperature or refrigerated |
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2
Done
5' preparation + 15' cooking
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Spicy carrot & herb soup with kale chipsPrepare the carrot soup base: In a large pan of boiling water add 6 peeled carrots cut in small chunks (2cm), 1tsp cumin and some salt. Cook for 15 minutes over medium heat |
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3
Done
5' preparation + 10' cooking
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Duck breast with green tea & sake pearsCook pears: Cut 3 pears in quarters, remove seeds but keep skin. Cut each quarter in 2 slices. In a non-stick skillet over medium heat melt 1 TBSP olive oil, add the pear slices and a small glass of sake (or white wine). Rub 1 TBSP green tea leaves between your hands, sprinkle over the pears. Let cook gently for 10-12 minutes. Add more sake or wine if needed, there should be about 1 large TBSP of sauce remaining |
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4
Done
10' preparation + 10' cooking
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Spicy carrot & herb soup, kale chipsAdd flavouring and mix soup: Add to the pan 1 glass of fresh orange juice, 6 coriander sprigs and 6 flat parsley sprigs (keep 6 parsley leaves for decoration). Mix the soup with hand blender until you get a homogenous consistency (add more orange juice if too thick). Add ground black pepper to taste, keep warm until serving Bake kale chips: Pre-heat oven to hot air (fan) 160C. Remove the leaves from 1 thick stem kale head, dry leaves well in a kitchen towel. Cut leaves with your scissors into bite size pieces. Put the kale pieces in a mixing bowl, add 1 TBSP olive oil and toss gently until all leaves are coated with oil. Lay kale in a single layer on a baking tray covered with parchment paper and sprinkle with salt. Bake in the oven until crispy, about 10 minutes |
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5
Done
15' preparation
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Duck breast with green tea & sake pearsCook duck breasts: Slash 2 duck breasts fat in parallel cuts. In a warm non-stick skillet place the duck breasts, fat facing skillet. Let the fat melt for 10 minutes over medium heat. Turn around and cook further for another 5 minutes (the meat should remain pink inside) |
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6
Done
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Spicy carrot & herb soup, kale chipsTo serve: pour the carrot soup in individual glass bowls, place each glass bowl on a small plate, add 2 parsley leaves for decoration and place kale chips on the plate around the glass bowls |
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7
Done
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Duck breast with green tea & sake pearsTo serve: Place on each plate thin slices of duck breast, add pears slices in star shape, cut parsley leaves with scissors over the dish. Pour the sauce from the pears on the meat. Add fleur de sel and ground black pepper on the meat |
