Dish: Smoked lemon purée over a confit duck & ricotta ravioli topped with Pecorino and jalapeño gremolata.
Featured Equipment: The Breville Smoking Gun to smoke the lemon puree.
This recipe was made in partnership with Breville.
Smoked Lemon Puree
INGREDIENTS
- 4 cups Preserved lemon rinds
- 2 ea. Shallots
- Butter
- White wine
- Lemon juice
- Olive oil
- tt. Salt
- Honey
METHOD
- We use lemons to juice In house but we take the left over lemon rind and preserve it for 2 weeks.
- We then cut the white rind out and cut the rest of the lemon
- In a small pot, sauté 2 shallots and the diced lemon with a little butter.
- Deglaze with a cup of white wine. Reduce by half.
- In a blender, blend the mix, add lemon juice, olive oil and salt to taste. Finish with honey.
- Put the lemon purée in a small sheet tray in a hotel pan
- Set up the smoking gun and trap the hose under in the hotel pan and cover the top to trap the smoke inside to smoke the lemon purée. Smoke for 30 mins. Making sure to stir it every 10 mins in between.
Serve over confit duck & ricotta ravioli, top with Pecorino and jalapeño gremolata.
