insideKENT Magazine Issue 63 - June 2017 | Page 74

FOOD+DRINK
FRESH & LOCAL cont.
GRAHAM GARRETT OF THE WEST HOUSE
www.thewesthouserestaurant.co.uk
Roast Duck Breast, Mushroom Tortellini, Lapsang Souchon
A BEAUTIFUL AND DELICIOUS DISH INFUSING A DELICATE COMBINATION OF FLAVOURS – A DEFINITE SHOW STOPPER FOR YOUR NEXT DINNER PARTY. Serves 6.
INGREDIENTS
• 6 duck breasts, approx 200gms each
• Maple syrup
• Fine sea salt and white pepper
For the pasta
• 300g 00 flour
• 5 free range egg yolks
• 1 whole free range egg
For the tortellini filling For the pickled turnip
• 100g chicken breast
• 100g whipping cream
• 4 leaves of tarragon
• 100g wild mushrooms
• 1 clove of garlic
• Sea salt and white pepper • 2 large white turnips
• 100ml muscatel vinegar
• 50ml dry white wine
• 50ml water
• 50g golden caster sugar
• 1 bay leaf
• 1 sprig of thyme
• 5g fine sea salt
For the duck tea
• Trim and fillets from the duck breasts
• Mushroom trimmings
• 2 banana shallots, finely diced
• 500ml water
• 20g soy sauce
• 1tsp Lapsang souchon tea leaves
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