Confit duck sausage rolls

Name: Confit duck sausage rolls
Ingredients: 1 star anise; Zest of 1 lemon; Zest of 1 orange; 100g granulated sugar; 100g Maldon salt; 1kg duck legs; 500g duck fat, or enough to cover legs when melted in a saucepan (if you are going to use a sous vide cooker, use 2 large tbsp of fat and split legs between 2 bags); 300g Cumberland sausage meat; 30g pine nuts; 30g pistachio nuts; 2dsp chives, chopped; 2 x 320g pre-rolled puff pastry; 1 egg; Mustard or ketchup to serve

www.shootinguk.co.uk

Discover Duck Sausage Rolls Recipe on Shooting UK. Learn how to cook wild duck and goose dishes packed with authentic countryside flavour.

View full recipe on www.shootinguk.co.uk

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Cooking tools:

Mortar and pestle
Zip-top bag
Pan
Microplane
Mixing bowl
Tray
Saucepan
Oven
Baking dish
Sous vide circulator
Vacuum sealer
Refrigerator
Piping bag
Whisk
Pastry brush
Baking sheet
Chef's knife
Cutting board
Spoon

Ingredients

1 star anise
Zest of 1 lemon
Zest of 1 orange
100g granulated sugar
100g Maldon salt
1kg duck legs
500g duck fat, or enough to cover legs when melted in a saucepan (if you are going to use a sous vide cooker, use 2 large tbsp of fat and split legs between 2 bags)
300g Cumberland sausage meat
30g pine nuts
30g pistachio nuts
2dsp chives, chopped
2 x 320g pre-rolled puff pastry
1 egg
Mustard or ketchup to serve