Spiced duck sausage rolls recipe
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
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Cooking tools:
- Food processor
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Pastry brush
- Baking sheet
- Parchment paper
- Oven
- Stove
- Spoon
- Fork
- Plate
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
- 1 egg, beaten
- 2 tsp sesame seeds
- 2 tsp fennel seeds
- plum sauce, to serve
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