DUCK BREAST, WILD MUSHROOMS TORTELLINI, LEEK, SHIMEGI, BEETROOT SOIL, BEET AND CHOCOLATE REDUCTION
The inspiration for this dish is relatively simple - Ty loves eating duck. He says as most people don’t normally eat duck at home it is a good dish to have on his menu. “When I put the dish together, I am visual, so I can see what the local guys have to offer and build a dish from there,” he said. Although it’s a duck breast, something notoriously difficult to get perfect, there is even more to get right with this dish. With a beetroot soil as its base and a beet and chocolate reduction for the sauce, the dish looks as pretty as it sounds. Ty said it was very exciting to create an innovative dish like this. ”Our local producers have provided stunning products and I could not help myself to put a dish like this together,” he said.