{"id":6219,"date":"2023-11-02T07:24:44","date_gmt":"2023-11-02T12:24:44","guid":{"rendered":"https:\/\/griffithfoods.com\/na\/?p=6219"},"modified":"2023-11-02T07:24:44","modified_gmt":"2023-11-02T12:24:44","slug":"chef-jaime-mestan-creates-a-tea-smoked-duck-with-honey-lemongrass-sauce","status":"publish","type":"post","link":"https:\/\/griffithfoods.com\/na\/es\/viewpoints\/chef-jaime-mestan-creates-a-tea-smoked-duck-with-honey-lemongrass-sauce\/","title":{"rendered":"Chef Jaime Mestan creates a Tea-Smoked Duck with Honey-Lemongrass Sauce"},"content":{"rendered":"<p><strong>Chef Jaime Mestan, the Regional Culinary Director for North America at Griffith Foods, presents a culinary delight: Tea-Smoked Duck with Honey and Lemongrass, balancing flavors, and techniques. Watch as this presentation of new techniques and the delightful blending of flavors fosters a greater appreciation for the culinary craft.<\/strong><\/p>    <figure class=\"wp-block-embed is-type-wp-embed is-provider-wistia-inc wp-block-embed-wistia-inc\"><div class=\"wp-block-embed__wrapper\"> <iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" title=\"Griffith Foods The Buzz on Honey Video\" src=\"https:\/\/fast.wistia.net\/embed\/iframe\/65saqw96ax?dnt=1#?secret=7grnOfxRgE\" data-secret=\"7grnOfxRgE\" frameborder=\"0\" scrolling=\"no\" width=\"640\" height=\"360\"><\/iframe> <\/div><\/figure>    <p>The process begins with a brine made of lemons, kosher salt, black peppercorns, and honey. The duck is left in the brine for a minimum of three hours, preferably overnight, ensuring tenderness and flavor absorption. After brining, the duck is dried, preparing it for the smoking process.<\/p>    <p>The smoking medium, which includes jasmine rice, brown sugar, five-spice, star anise, loose leaf jasmine tea, and kaffir lime, is a key element in creating the smoky essence of the dish. To keep the smoker clean, Chef Mestan suggests using aluminum foil.<\/p>    <p>The result is a beautifully smoked duck with a subtle smoky aroma. Chef Mestan then demonstrates how to create a honey lemongrass sauce, blending garlic, lemongrass, chili flakes, vinegar, white raw honey, and sesame oil.<\/p>    <p>The dish is completed by thinly slicing the rested duck and garnishing it with bee pollen.&nbsp;<\/p>    <div class=\"wp-block-cover is-light\" style=\"min-height:236px;aspect-ratio:unset;\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-dim-100 has-background-dim\" style=\"background-color:#f4f4f4\"><\/span><div class=\"wp-block-cover__inner-container is-layout-flow wp-block-cover-is-layout-flow\"> <h2 class=\"wp-block-heading has-text-align-center\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#ff9300\" class=\"has-inline-color\">Let\u2019s Create Better Together<\/mark><\/h2>    <p class=\"has-text-align-center has-medium-font-size\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\">We\u2019re here to help inspire creations that keep your product portfolio on trend. Contact your Griffith Foods representative or\u00a0reach out to our sales team\u00a0to learn more about our ongoing research and innovative offerings.<\/mark><\/p>    <div class=\"wp-block-buttons is-horizontal is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-03627597 wp-block-buttons-is-layout-flex\"> <div class=\"wp-block-button has-custom-width wp-block-button__width-25\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/griffithfoods.com\/na\/es\/viewpoints\/learn-more\/\">Get in Touch<\/a><\/div> <\/div> <\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Chef Jaime Mestan, the Regional Culinary Director for North America at Griffith Foods, presents a culinary delight: Tea-Smoked Duck with Honey and Lemongrass, balancing flavors, and techniques. Watch as this presentation of new techniques and the delightful blending of flavors fosters a greater appreciation for the culinary craft. The process begins with a brine made&#8230;<\/p>\n","protected":false},"author":43,"featured_media":6221,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_mcl_spacing":"","_mcl_block_styles":"","footnotes":""},"categories":[6,1,8],"tags":[13,15,121,49,56,23,51,52,24,87],"class_list":["post-6219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-flavor-outlook","category-uncategorized","category-viewpoints","tag-consumer-market-insight","tag-culinary-expertise","tag-flavor","tag-foodservice","tag-processors","tag-retailers","tag-sauces","tag-seasonings","tag-textures","tag-trends"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Griffith Foods - North America | Chef Jaime Mestan creates a Tea-Smoked Duck with Honey-Lemongrass Sauce<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/griffithfoods.com\/na\/es\/wp-json\/wp\/v2\/posts\/6219\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Griffith Foods - North America | Chef Jaime Mestan creates a Tea-Smoked Duck with Honey-Lemongrass Sauce\" \/>\n<meta property=\"og:description\" content=\"Chef Jaime Mestan, the Regional Culinary Director for North America at Griffith Foods, presents a culinary delight: Tea-Smoked Duck with Honey and Lemongrass, balancing flavors, and techniques. 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