Spiced duck sausage rolls
Makes: 20
Prep time: 15 minsTotal time: 
Recipe photograph by Andrew Burton
Spiced duck sausage rolls
A twist on the original, these aromatic sausage rolls are stuffed with a mix of duck breast, pancetta and shiitake mushrooms, spiked with Chinese 5 spice and a touch of chilli
Makes: 20
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
122Kcal
Fat
8gr
Saturates
3gr
Carbs
7gr
Sugars
1gr
Fibre
1gr
Protein
6gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 20g dried porcini mushrooms
- 1 tbsp sesame oil
- 3 spring onions, finely sliced
- 2cm root ginger, peeled and grated
- 1 tbsp soy sauce
- 1 tsp Chinese 5 spice
- pinch of chilli flakes (optional)
- 120g shiitake mushrooms, roughly chopped
- 150g baby chestnut mushrooms, roughly chopped
- 1 x 340g pack duck breast fillets, skin removed
- 1 x 105g pack sliced smoked pancetta
- 1 x 375g sheet ready rolled puff pastry
To finish
- 1 egg, beaten
- 2 tsp sesame seeds
- 2 tsp fennel seeds
- plum sauce, to serve
Step by step
Get ahead
Follow the tips in step 6 of the recipe for freezing and reheating.
- Put the porcini mushrooms in a bowl and cover with boiling water. Leave for 10 minutes, until soft.
- Heat the sesame oil in a large frying pan over a medium heat and sauté the spring onions with the ginger for 2-3 minutes. Add the soy sauce, 5 spice, and chilli flakes if using, and continue to cook for another minute.
- Drain the porcini mushrooms (you can use the liquid for soup, stock or a pasta sauce) and finely chop, then add to the pan with the shiitake and chestnut mushrooms. Cook for 5-6 minutes, or until the mushrooms have cooked down. Remove from the heat and set aside to cool.
- Roughly chop the duck breast meat and the pancetta and place in a food processor with the cooled mushrooms. Blitz until you have a coarse paste.
- On a floured worksurface, unroll the pastry and roll it out so it is around 1-2cm wider than before. Cut in half lengthways to make 2 long strips. Divide the duck mix in two and lay one half along the edge of one strip in a sausage shape, leaving a 1cm border. Brush the border with the some of the beaten egg then fold the spare pastry over. Crimp the edge to create a tight seal. Repeat with the other piece of pastry and filling. Cut each strip into 10 sausage rolls.
- Place the sausage rolls on a floured or lined tray and freeze until solid. They can then be transferred to an airtight container and kept frozen for up to 4 months.
- To cook, preheat the oven to 200°C, fan 180°C, gas 6. Place the frozen sausage rolls on a lined baking tray and brush with beaten egg. Combine the sesame and fennel seeds and sprinkle over the sausage rolls. Bake in the oven for 25-30 minutes, or until golden, crisp and piping hot. Serve with plum sauce for dipping.
