Duck breast fillet with Tiger Tea

Serves 6 Dish

Some teas are powerful enough to thoroughly flavour meat or poultry if inserted into the ingredient, subtly adding its flavour to the entire dish.

Ingredients

Using a knife, Score the skin of the duck breast fillets in a diamond pattern.
Place the tea leaves into these cuts, then wrap the breasts tightly in cling film.
Leave to refrigerate for a minimum of 12 hours, to allow the duck fat to absorb the smoked tea's notes.
Remove the duck breasts from the film.
Remove any excess leaves.
Season both sides of the duck breasts with salt and pepper.
Fry the duck breasts on a heated frying pan without adding any extra fat, starting with the skin side facing down for 7 minutes, then flipping them over for another 7 minutes.
Enjoy these crispy duck breast fillets.

Serve the duck breast fillet with pan fried potatoes or smooth mashed potatoes.