Sausage
Roll

500g Plain Flour
500g Very Cold Butter (Diced)
2 Tsp Salt
250g Ice Cold Water

Clingfilm

• Place the Flour, Butter & Salt into a Stand Mixer and work with a Paddle Attachment on a medium speed.

• When the mix resembles grainy breadcrumbs start adding the Water a little at a time without overworking the dough! Mix until everything has incorporated, remove, roll into a ball, wrap in Clingfilm and refrigerate for 30 minutes.

• Flour a work surface and roll the Pastry out to form a rough rectangle about 50 x 30cm . Fold the Pastry overlapping into three. Turn the block a quarter and repeat the same process. Wrap in Clingfilm and chill for a further 30 minutes.

• Repeat the previous manoeuvres by rolling out and folding another two times - refrigerate again for 30.

• Woohoo - Your pastry is ready!

2 x Barbary Duck Leg
1 Tbsp Szechuan Pepper
1 Star Anise
1 Tbsp Coriander Seeds
1/2 Tsp Black Pepper
1 Orange (Zest & Juice)
6 Tbsps Table Salt
6 Tbsp Caster Sugar

• Using a Spice Grinder or Pestle & Mortar combine and grind down all the spices and Orange Zest.

• Mix together with the Salt, Sugar & Orange Juice and coat the Duck Legs - Leave in the refrigerator for 2 hours.

• Wash off the excess cure mix and set the Duck aside ready to confit.

2 Cured Duck Legs
3 Cloves Garlic
30g Ginger
1 Red Onion
1 Carrot
1 Granny Smith Apple
1 Tbsp Szechuan Peppercorns
4" Cassia Bark
4 Dried Thai Chillis
1 Tbsp Black Peppercorns
1 Bay Leaf
250g Butter
300g Water

Tin Foil

• Preheat the oven to 150ºc.

• Put the cured Duck Leg into a deep oven tray.

• Peel and roughly chop the Ginger, Onion, Carrot, Garlic & Apple - place them into the tray including the Spices, Butter & Water. Cover with two layers of Tin Foil and place in the oven.

• After 3 hours remove the tray from the oven and leave to cool.

• Once cool take out the Duck Legs and remove the bones. Pass the confit liquid through a Fine Chinois and reserve for the gravy.

• Flake up the Duck to big chunky pieces and set to one side.

Reserved Confit Liquid
30g Butter
30 Flour
40g Milk
10g Chives
1 Tbsp Cracked Black Pepper

Table Salt

• In a large pot on a high heat reduce the Confit Liquid by half.

• In a separate pot on a medium heat, combine the Butter & Flour and cook out until slightly dark. Add in the Milk and incorporate together.

• Now pour in the reduced Confit Liquid and cook until thick.

• Finely chop the Chives. Transfer the sauce to a blender and blitz on full power. Add the Black Pepper & Chives - Season to taste.

Rough Puff Pastry
Flaked Duck Leg Meat
1 Pork Tenderloin, approx. 200g
2 Red Onion
15g French Mustard
1 Granny Smith Apple
10g Chives
5g Flat Leaf Parsley
1 Clove Garlic
1/2 Tsp Black Pepper
1 tsp Maldon Sea Salt
1/2 Leek (White Part)
1 Red Chilli
4 Egg Yolks 

Piping Bag

• Peel and finely chop the Red Onions, Apple & Garlic. Finely dice the Pork Fillet & Leek.Chop the Chives and Parsley (leaves only) - add them all to a bowl alongside the Flaked Duck Leg, Black Pepper & Salt.

• Wearing gloves, start mashing everything up with your hands. Add the Mustard to finish.

• Make a small patty, cook it off in a pan and think about your hard work, sacrifice and seasoning! Adjust the seasoning accordingly or…

Say fuck it, this will do. Grab a beer put your feet up and watch something on the telly. Order a takeaway, leave everything for your partner to clean up. You have earned it! Go You!

After you’ve finished saying your goodbyes to your partner as the relationship is now in tatters as this was the final straw. You were warned about leaving the kitchen in a shit-hole. The gravy on the floor, the dead cat that choked to death on a duck bone and the flour coating everything including the baby was just too much. You didn’t even leave them any of your takeaway, you horrible person. Now let’s crack on and finish the Sausage Roll with no distractions.

• Roll out your pastry to the thickness of a pound coin in a long rectangular formation. Very gently run a butter knife over the top in an abstract fashion. Don’t cut through the pastry, just make some nice patterns in the dough.

• Beat the Egg Yolks together with a fork. Turn the Pastry over and glaze with the Yolks.

• Place the Sausage Mix into a Piping Bag and in a straight line, near the edge closest to you, pipe a good hearty amount onto the pastry. Roll the pastry around the meat into a perfect cylinder. Trim away any excess Puff Pastry and then glaze with the Egg Yolk.

• Refrigerate the Sausage Roll for 30 minutes and glaze again.

• Pre-heat the oven to 190ºc.

• Place the Sausage Rolls onto Greaseproof Paper on a wired oven tray and bake for 22 minutes turning the Sausage Roll half way.

• Turn down the temperature to 160ºc. Turn the Roll upside down and finish baking to get the base crispy. 5 - 8 minutes should do the trick.

• Place the Duck Gravy into a pan and warm up on a medium heat.