Purple Haze
COOKING WITH TEA
A Purple Haze
THE TEA MOOD
ENCHANTED
This image mirrors the uplifting, mood-enhancing, happy notes of natural bergamot oil in Organic Earl Grey.
THE MUSE
BUTTERFLY
Butterflies have a long association with personal transformation, playfulness, finding joy in life and the lightness of being.
THE COLOR
PANTONE 7677 C
“A fascinating dichotomy of meditative blue and explosive red, this intriguing purple hue is magical and non-conforming.”
LAURIE PRESSMAN
Vice President | Pantone Color Institute™
Chef's Notes:
Blending Tea + Color + Mood
“During summer in France, you see lavender everywhere, swaying in the wind. Absolutely enchanting. So we wanted to replicate that, to create a savory dish featuring the lavender color and notes of the Organic Earl Grey with Lavender.”
— Daniel Schick, Executive Chef at Omni King Edward Hotel
A Purple Haze
“Lavender is in each bite of this dish. We smoked the duck with Organic Earl Grey with Lavender, added in a few pinches of lavender to the duck confit and tomato tartare. Even in the savory blueberry jam, lavender honey was our choice of ingredient.”
- Executive Chef Daniel Schick
Servings: 1
Keywords: Pantone, Savory, Main Course
- Prep Time: 1 hours 0 mins
- Cook Time: 0 mins
- Total Time: 1 hours 0 mins
Ingredients
A Purple Haze Entrée
- 4 TEALEAVES Organic Earl Grey with Lavender Whole Leaf Pyramid Teabags
- 2 Large Duck Breasts, Trimmed
- 1 Tbsp. Clarified Butter
- 1 Tbsp. Canola Oil
- 4 Duck Roulade, 1½ in. Slices (see recipe below)
- ½ Cup Edamame, Blanched
- 12 Baby Carrots, Blanched
- 2 Tbsp. Butter
- Purple Potatoes (see recipe below)
- Tomato Tartare (see recipe below)
- Blueberry Lavender Jam (see recipe below)
- Lavender Sprigs and Baby Carrot Tops for Garnish
- Lavender Pickled Radishes (see recipe below)
- Purple Potato Crisps (see recipe below)
Blueberry Lavender Jam
- 2 TEALEAVES Organic Earl Grey with Lavender Whole Leaf Pyramid Teabags
- 1 Shallot, Minced
- 1 Tsp. Canola Oil
- 4 Cups Wild Blueberries
- 1 Cup Sugar
- ½ Cup Water
- 2 Tbsp. Balsamic Vinegar
- 1 Tsp. Lavender Buds
- ½ Tsp. Salt
- ½ Tsp. Ground Black Pepper
Lavender Pickled Radishes
- 4 Large Radishes, Trimmed and Sliced Thinly
- ½ Cup White Wine Vinegar
- ½ Cup Water
- 2 Tbsp. Sugar
- 1 Tsp. Lavender Buds
- 1 Pinch Salt
- 1 Pinch Black Pepper
Tomato Tartare
- 4 Beefsteak Tomatoes, Peeled, Seeded, Diced
- ½ Tsp. Salt
- ½ Tsp. Ground Black Pepper
- ½ Tsp. Lavender Buds
- 1 Tsp. Sugar
Purple Potatoes
- 2 TEALEAVES Organic Earl Grey with Lavender Whole Leaf Pyramid Teabags
- ½ Pound Purple Potatoes
- 4 Cups Water
- 2 Tsp. Salt
- 2 Sprigs Thyme
Duck Roulade
- 2 Legs Duck Confit, Removed from Bone and Shredded
- ½ Tsp. Finely Grated Lemon Zest
- ½ Tsp. Finely Grated Orange Zest
Purple Potato Crisp
- 1 Purple Potato, Very Thinly Sliced
- 4 Oz. Clarified Butter
- 1 Dash Salt & Pepper
Instructions
A Purple Haze Entrée
- Heat oil and clarified butter over medium heat.
- Season smoked duck breasts with salt and pepper and sear on skin side.
- Transfer to hot oven, cook until medium rare. Remove from heat, keep warm.
- Cut 4 1½ inch thick slices of roulade and warm in pan with duck breasts.
- In 1 Tbsp. butter, heat purple potatoes and season.
- Spread a thin layer of the tomato tartare.
- Slice the duck, transfer generous portion on plate.
- Place the roulade on.
- Finish with the potatoes, edamame and carrots, warmed and seasoned in 1 Tbsp. butter.
- Drizzle blueberry lavender jam.
- Garnish with lavender sprigs, carrot tops and purple potato crisps.
- Enjoy!
Blueberry Lavender Jam
- In medium saucepan, sweat shallots in oil over medium heat.
- Add remaining ingredients and bring to a boil.
- Reduce heat and simmer until the mixture is reduced.
- Remove from heat and remove teabags.
Lavender Pickled Radishes
- Place sliced radishes in heat proof container and set aside.
- Bring remaining ingredients to a boil and pour over radishes.
- Set aside to cool.
- Refrigerate.
Tomato Tartare
- Put all ingredients in sauté pan.
- Heat over medium heat until tomatoes begin to release moisture.
- Continue cooking until excess liquid evaporates.
- Set aside and keep warm.
Purple Potatoes
- Place potatoes in medium saucepan with remaining ingredients.
- Bring to a boil over high heat.
- Reduce heat to a simmer and cook until tender.
- Using a paring knife, trim potatoes into uniform-shaped “barrels”.
- Set aside and keep warm.
Duck Roulade
- Mix ingredients together.
- Using cling film, roll mixture into tight log and refrigerate until firm.
Purple Potato Crisp
- Lay slices of potato on silicone baking sheet, overlapping slightly.
- Brush with clarified butter and season.
- Bake at 300°F until potatoes are crisp.
- Remove from heat and allow to cool completely.
Notes
TEALEAVES’ and Pantone Color Institute’s Palette For Your Palate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea + Color + Mood.
Find recipes for these edible works of art exclusively on TEALEAVES Tea Recipes and Palette For Your Palate.
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