Roast-Duck-Breast, Mushroom-Tortellini, Lapsang-Souchong

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

  • About

I wanted to do a duck dish, thinking of chinese tea. I thought capsang would go, with its smoky, peaty quality, reminiscent of whisky barrels. Maple has some of those qualities, and mushrooms echo the earthiness

Ingredients

  • 6 duck breasts, roughly 200 g each
  • maple syrup
  • fine sea salt and white pepper

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.

To make the tortellini

Make the pasta dough by adding the yolks and whole egg to the flour in a food processor. Pulse until it starts to loo