Recipe of the week: Gressingham Duck and Cranberry Sausage Rolls

Duck sausage rolls by Adam Gray
Duck sausage rolls by Adam Gray
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This is a fantastic festive alternative to a traditional recipe that everyone knows and loves. Serve with spicy apple chutney.

Ingredients:

1kg confit Gressingham duck leg meat (see recipe below) - roughly chopped

1.1kg Cumberland sausage meat

5 whole eggs, whisked together

125g dried cranberries - roughly chopped

Half a loaf of fresh white bread - crusts removed and crumbed

Method:

1) Mix all the ingredients together and season to taste.

2) Place the sausage roll mix along the pre-rolled puff pastry and egg wash to seal the pastry.

3) Roll the pastry over to a sausage shape and seal.

4) Egg wash all over.

5) Rest in the fridge for 20 minutes and then cut into the desired length.

6) Place the cut sausage rolls on a baking tray covered with greaseproof paper and bake at 180C for 15 minutes.

For the confit Gressingham duck legs:

Ingredients:

12 Gressingham duck legs

2 litres duck fat

The following marinade ingredients mixed together:

100g Maldon sea salt

5 bay leaves

Quarter of a bunch of thyme

100ml cognac

1 bulb garlic - finely sliced

Method:

1) Lay the duck legs on a tray and sprinkle over the marinade mix. Refrigerate for 12 hours.

2) Wash excess salt from the duck legs.

3) Lay the duck legs in a flat pan and cover with the duck fat.

4) Place the duck legs in an oven on a low heat (100-110C). Braise until meat comes away from the bone.

5) Remove the duck legs from oven and leave the legs to cool down in the duck fat.

6) When the duck legs have cooled to room temperature, pick the meat from the bones, ensuring there are no small bones or gristle and discard the skin as well.

Recipe by Adam Gray, co-owner of the Red Lion, East Haddon.