Black Hat chef Gary Farrell is now in charge of the kitchen at The Walnut Restaurant at Royal on the Park where he has introduced a sophisticated new menu, including a 7-course degustation Dinner in the Dark. Here’s a ravioli dish from the new winter menu.

Ingredients:

Serves 4

Pasta dough

  • 500g plain flour
  • 6 egg yolks
  • 2 whole eggs
  • Pinch salt
  • 1 tblspn olive oil
  • Warm water if required

Egg wash

  • 3 egg yolks
  • 5g salt
  • Whisk together and reserve

Duck confit

  • 12 duck legs
  • 220g rock salt
  • 5g crushed black pepper
  • Rind 3 lemons
  • 2 litres duck fat
  • Mirepoix (roughly cut) vegetables – carrot, onion, celery, leek, bouquet garni

Chicken mousse

  • 250g chicken breast, skinless
  • Seasoning
  • 3 egg whites
  • 250ml cream
  • 30g tarragon, chopped

Almond foam

  • 50g shallots, chopped
  • 5g garlic, chopped
  • 150g whole almonds, roasted 2 minutes
  • 30g tarragon
  • 60ml white wine
  • 200ml chicken stock, brown
  • 180ml cream
  • 50ml cream, semi-whipped
  • Seasoning

Hazelnut candy

  • 60g sugar
  • 3g salt
  • 50g raw peeled hazelnuts

Method:

Pasta dough:

Place pasta dough ingredients in food processor and blend to form a dough paste. Bring together by hand on a floured bench. Check consistency. Wrap in cling wrap and chill
for 2 hours. Roll out pasta on machine to form thin pastry (10cm wide min), you will need two sheets, reserve.

Duck:

Prepare duck legs, seasoned, slashed with a knife, reserved 24 hours, washed. Pat dry duck legs and seal both sides with colour. Melt duck fat, add vegetables to base. Add duck legs, submerge in fat. Cook at 130ºC for 2 hours. Remove from fat and cool. Remove outer skin, pick meat off bone and shred by hand, reserve.

Chicken mousse:

Puree chicken breast with seasoning. Add egg white. Over iced bowl add cream slowly to combine. Add chopped tarragon, shallots finely chopped, Cooked in butter, caramelised. Add cold flaked duck and caramelised shallots, reserve.

Ravioli:

Lay out one sheet of pasta. Place small amount of duck confit and chicken mousse in centre and egg wash around mixture. Place other sheet on top and seal by pressing
down edges firmly, making sure all air is removed between pasta sheets. Cut into desired shape, chill for 30 minutes. Cook pasta in plenty of salted water for 3 minutes. Take out of pot, drain and toss in stainless steel bowl with butter and seasoning.

Almond foam:

Sweat off shallots and garlic without colour. Add almonds, tarragon and cook for 2 minutes. Add wine, reduce by half, add chicken stock reduce by half again. Add cream, reduce by half again. When serving add warm sauce to metal jug, add semi-whipped cream and aerate using a stick blender. Use as required.

Hazelnut candy:

In a pan heat salt and sugar. Add hazelnuts, cook quickly to coat. Pour on tray and let cool. Grind in mortar or blender to produce candy hazelnuts.

To serve:

Place ravioli in bowl or plate. Add foam to cover. Sprinkle with candy hazelnuts. Serve immediately.