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 74