insideKENT Magazine Issue 63 - June 2017 | Page 75

METHOD
To prepare the duck breasts
Remove the small fillets from each breast along
with any sinews and all silver skin, reserve.
Score the fat side into a diamond pattern.
For the tortellini
Cut your pasta dough in half (freeze the rest
for another dish). Using a pasta machine, put
the dough through the widest setting a few
times, folding it back on itself each time. Carry
on passing it through the machine adjusting
the settings after each time, passing it through
the finest setting twice.
Make the pasta dough by adding the yolks and
whole egg to the flour in a food processor.
Pulse until it starts to look like coarse
breadcrumbs. Turn onto a work surface and
bring together with your hands. Wrap in
clingfilm and leave to rest in the fridge for an
hour. Using a pastry cutter (approx 10cm) cut discs
from the pasta. Spoon some mushroom filling
onto each disc. Spray or brush each disc with
a little water then fold in half, making sure
there are no air bubbles, seal the edges. Wrap
each parcel around your finger and pinch the
ends together.
Clean and trim the mushrooms, reserving any
trimmings for the duck tea. Sauté the
mushrooms in a knob of butter, grate in the
garlic and season with fine sea salt and white
pepper. Transfer to a tray to cool. Blanch the tortellini in boiling salted water for
1 minute then refresh in iced water. Drain and
put on a covered tray in the fridge until
required.
Put the chicken in a blender with a tsp of salt
and blitz to a purée. Put the blender and
chicken in the freezer for a few minutes to
chill down. Add the tarragon and half the
cream and continue to blitz until smooth. Be
careful not to split the mix. Chill again and
then rub the mousse through a sieve. Put the
mousse into a cold bowl. Chill again then beat
in the remaining cold cream by hand. Fold in
the cooled mushrooms. Peel and cut each turnip into three round discs.
Blanch in salted water until just tender, remove
to a bowl. Bring all of the pickle ingredients to
boil, cool for a few minutes before pouring
over the turnips.
For the turnips
saucepan. Add the tea and bring back to a boil.
Taste to see if the Lapsang is strong enough
and to check the seasoning, before straining
into a small teapot.
Season the duck breasts and place skin side
down into a dry frying pan, cook gently to
render the fat and crisp the skin for about 10
minutes before turning and cooking for
another 5 minutes. Add a good squirt of maple
syrup and turn the breasts to glaze. Rest in a
warm place for 10 minutes.
TO SERVE
Add the tea to the duck broth and bring back
to a boil. Taste to see if the Lapsang is strong
enough and to check the seasoning, before
straining into a small teapot.
Put the tortellini into boiling salted water for
2 minutes, drain
Warm the turnips and place one in the centre
of each warm bowl.
Carve each breast and place next to the turnips.
Put the tortellini on top and pour the tea over
at the table.
For the duck tea
Put all of the ingredients except the Lapsang
into a pressure cooker. Cook at full pressure
for an hour. Pass through a fine sieve into a
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