| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
Food networ, Food6 |
2 |
servings |
INGREDIENTS
| 3 |
|
Rounded tbsp Lapsang Souchong tea or the |
|
|
; contents of 6 tea bags |
| 3 |
|
Rounded tbsp white rice |
| 3 |
|
Rounded tbsp brown sugar |
| 2 |
|
Duck breasts; skinned and trimmed |
|
|
(2 to 3) |
|
|
A good pinch or 2 of each: hot paprika; ground coriander, |
|
|
; ground cumin |
| 1 |
|
Lime; juice of |
|
|
Freshly ground pepper |
|
|
Oil-water spray |
| 1 |
lg |
Large cloves garlic; crushed (1 to 2) |
| 1 |
tb |
Lime juice |
| 1 |
tb |
Lemon juice |
| 500 |
g |
Petit pois; thawed |
| 2 |
tb |
Parsley; chopped |
| 2 |
tb |
Coriander; chopped |
| 1 |
tb |
Mint; shredded |
| 1 |
tb |
Mexican salsa; (medium or hot – to |
|
|
(1 to 2) |
|
|
; your taste),salt to |
|
|
; taste |
| 1 |
tb |
Balsamic vinegar |
| 1 |
tb |
Lime juice |
| 1 |
lg |
Clov garlic; crushed |
| 1 |
|
Chilli; stemmed, seeded, |
|
|
; ribbed and finely |
|
|
; chopped |
| 1 |
|
Mango; diced |
| 1 |
|
Head fennel; trimmed and diced |
|
|
; (save the feathery |
|
|
; fronds) |
| 1/2 |
|
Long cucumber; peeled, seeded and |
|
|
; diced |
| 1 |
sm |
Red onion; diced |
| 3 |
|
Spring onions; thinly sliced |
| 2 |
tb |
Each: chopped fresh coriander; shredded fresh mint |
|
|
(2 to 3) |
|
|
; and chopped flat |
|
|
; leaf parsley |
|
|
***CHERRY TOMATO; RED ONION, BALSAMIC, red onion, balsamic |
| 1 |
|
Garlic clove; crushed |
| 1 |
tb |
Lime juice |
| 1/2 |
|
Orange; juice of |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Balsamic vinegar |
| 2 |
|
Spring onions |
| 1/2 |
|
Red onion; diced |
| 8 |
|
Vine tomatoes |
| 1 |
tb |
Each: parsley; mint and coriander |
|
|
Stack of wheat tortillas; (at least 4 per |
|
|
; person) |
| 4 |
|
Smoked duck breasts; sliced |
|
|
A selection of grilled vegetables; (red and yellow |
|
|
; peppers, |
|
|
; courgettes, |
|
|
; aubergines) |
|
|
Pea guacamole |
|
|
Cherry tomato salsa |
|
|
Mango fennel salsa |
INSTRUCTIONS
GREEN PEA GUACAMOLE
MANGO FENNEL SALSA
VINEGAR***, VINEGAR
FAJITAS
Line a wok (with a tight fitting lid) with aluminium foil, leaving an
overhang. Sprinkle in the tea, rice and brown sugar. Put a steaming rack in
the wok.
Put the duck breasts onto a platter. Sprinkle the spices and grind pepper
evenly on both sides and rub it in. Squeeze the lime juice over them and
turn the breasts in the juice.
Put the duck, well spaced, on the steaming rack and cover. Fold the
overhanging foil over to keep the smoke in. Turn the heat to high, leave it
for 5 minutes then turn to low and leave for 5 minutes, finally remove from
the heat and let sit, still covered for 5 minutes more.
continued in part 2
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”