| • | 2 duck breasts |
| • | 1 tbsp. green tea |
| • | Kosher salt |
| |
| Method: |
| 1. | Grind the green tea and kosher salt together in a spice grinder until it is powder. Rub the powder on the duck breast and then slowly sear it over a mix of cherry and oak wood. Cook it until it is medium rare and then set it aside until it is cool. |
| |
| |
| Mango and Herb Salad: |
| • | 1 tbsp. The Perfect Purée Mango Puree, thawed |
| • | 1 tbsp. white balsamic vinegar |
| • | 1 tbsp. extra virgin olive oil |
| • | 1/2 green mango (with peel off) |
| • | 8 basil leaves |
| • | 8 mint leaves |
| • | 8 cilantro leaves |
| |
| Method: |
| 1. | For the mango and herb salad, chiffonade the mango and basil, mint and cilantro very fine, mix together, add the salt at the end. Take a melon baller, make jicama into melon ball size. Mix together the dressing of Perfect Purée Mango, vinegar, Extra virgin olive oil. Rest jicama orbs in the dressing for a minute to pick up some flavor. Make sure to taste until you love it. |
| |
| Serving Suggestion: |
| Once the duck is cool, slice it into very thin slices, lay the slices down next to each other and place a jicama ball, topped by the mint and mango salad. Roll it up into a bite size lollipop and put a long lollipop stick into it. |
