This duck and black pudding sausage rolls recipe is one of my own! We arranged catering for my youngest step son's 21st birthday back in August 2021, and this was one of the items supplied. David's been asking since then for me to recreate them!!!
They do take longer to make than the other sausage rolls recipes here on Felly Bull (see links below), as I slow cooked the duck legs to be able to shred the meat. It's definitely worth it for a special occasion, the combination of duck and black pudding is delicious. We gave some to good friends to try and the messages we got back were VERY positive!!
Tip
- This duck and black pudding sausage rolls recipe is easily adapted if want to make more.
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How to make these Duck and Black Pudding Sausage Rolls
Ingredients
- 2 tsp olive oil
- 2 duck legs (pack weight - approx. 462g gives roughly 250g shredded duck meat)
- 1 small onion, finely chopped
- 750ml chicken stock (made using a chicken stock cube or pot)
- salt and freshly ground black pepper, to taste
- 200g black pudding, cut into small chunks
- 375g pack ready rolled puff pastry
- 1 egg, beaten, to glaze
Instructions
Make the filling:
- Heat the oil in a large saucepan on a medium to high heat. Add the duck legs and brown on all sides for about 10 minutes. Remove to a plate and set aside.
- Add the onions to the pan, reduce the heat to medium low, and cook for 5 minutes until softened. Return the duck legs to the pan, add the stock and bring to a simmer, then lower the heat, cover with a lid and cook for 2 hours (turn the legs over after 1 hour).
- Carefully lift the duck legs out of the sauce and place on a plate – they will be very tender so try not to lose any of the meat. Pull off and discard the skin, then shred the meat with 2 forks and discard the bones. Season the meat with salt and freshly ground black pepper, then add it back into the stock and onions, along with the chunks of black pudding. Stir to mix, then strain through a fine sieve and discard the stock.
- Roll the mixture into 2 sausage shapes (the length of the pastry), wrap each long sausage in cling film then refrigerate for 30 minutes.
Assemble and cook:
- Meanwhile, heat oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper.
- Remove the duck and black pudding sausages from the fridge, unwrap and discard the cling film. Unroll the pastry onto a board and cut in half lengthways. Place a sausage along the length of each pastry strip, leaving a 1cm edge. Brush the edges with beaten egg and tightly roll the pastry around the mixture.
- Use a sharp knife to cut each roll into approx. 8 to 10 pieces, and place on the baking tray lined with baking paper.
- Prick each sausage roll a couple of times with a fork, or use a sharp knife to cut small slits in them, and then brush with the rest of the beaten egg.
- Place in the oven and cook for 30 minutes (turn the tray after 15 minutes so that they cook evenly) until the pastry is puffed and crisp and the meat has cooked through. Remove and place on a wire rack - eat hot or cold.
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Duck and Black Pudding Sausage Rolls
Ingredients
- 2 tsp olive oil
- 2 duck legs (pack weight - approx. 462g gives roughly 250g shredded duck meat)
- 1 small onion finely chopped
- 750 ml (3 ¼ cups) chicken stock (made using a chicken stock cube or pot)
- salt and freshly ground black pepper to taste
- 200 g (7.1 oz) black pudding cut into small chunks
- 375 g (13.2 oz) pack ready rolled puff pastry
- 1 egg beaten, to glaze
Instructions
Make the filling:
- Heat the oil in a large saucepan on a medium to high heat. Add the duck legs and brown on all sides for about 10 minutes. Remove to a plate and set aside.
- Add the onions to the pan, reduce the heat to medium, and cook for 5 minutes until softened. Return the duck legs to the pan, add the stock and bring to a simmer, then lower the heat, cover with a lid and cook for 2 hours (turn the legs over after 1 hour).
- Carefully lift the duck legs out of the sauce and place on a plate – they will be very tender so try not to lose any of the meat. Pull off and discard the skin, then shred the meat with 2 forks and discard the bones. Season the meat with salt and freshly ground black pepper, then add it back into the stock and onions, along with the chunks of black pudding. Stir to mix, then strain through a fine sieve and discard the stock.
- Roll the mixture into 2 sausage shapes (the length of the pastry), wrap each long sausage in cling film then refrigerate for 30 minutes.
Assemble and cook:
- Meanwhile, heat oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper.
- Remove the duck and black pudding sausages from the fridge, unwrap and discard the cling film. Unroll the pastry onto a board and cut in half lengthways. Place a sausage along the length of each pastry strip, leaving a 1cm edge. Brush the edges with beaten egg and tightly roll the pastry around the mixture.
- Use a sharp knife to cut each roll into approx. 8 to 10 pieces, and place on the baking tray lined with baking paper.
- Prick each sausage roll a couple of times with a fork, or use a sharp knife to cut small slits in them, and then brush with the rest of the beaten egg.
- Place in the oven and cook for 30 minutes (turn the tray after 15 minutes so that they cook evenly) until the pastry is puffed and crisp and the meat has cooked through. Remove and place on a wire rack - eat hot or cold.
Notes
- This duck and black pudding sausage rolls recipe is easily adapted if want to make more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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