RICH VARIATION

Minced duck can be purchased from most good butcher’s shops, either pre-made or ground to order. Alternatively, it can be made at home by passing duck leg and breast meat through a meat grinder, keeping as much of the skin and fat intact to add moisture to the lean meat. To make 12 duck sausage rolls: Preheat the oven to 200°C/gas mark 6. Grease and line a large, rimmed baking tray with greaseproof paper. In a food processor, combine 500g of duck mince, 30g of breadcrumbs, 1 peeled and finely chopped onion, 1 tsp of fennel seeds, ½ tsp of coriander seeds, a pinch of red chilli flakes and 1 egg. Season with plenty of salt and pepper, then pulse until thoroughly combined. Place one 280g sheet of ready-made puff pastry on a lightly floured work surface. Cut in half lengthways to create two long rectangles. Divide the duck filling along the rectangles, just off centre, so that one side of exposed pastry is slightly wider than the other. In a small bowl, beat 1 egg with 1 tbsp of water. Brush the narrower side of each pastry with some of the beaten egg wash, then fold over the wider side to cover the filling, sealing well against the pastry using the fingertips. Cut each piece into 6 to make 12 rolls, transfer to the baking tray and space well apart. Brush with the remaining egg wash. Divide 2 tbsp each of black and white sesame seeds between the 12 rolls, sprinkling them over. Bake until golden-brown and puffed; 18-22 mins. Remove from the oven and allow to cool briefly before serving.