Shake up your Sunday dinner

A Refreshing change to your typical Sunday roast, this juicy Duck Wellington dish with fruity sausage meat stuffing will be sure to satisfy your tastebuds! Serve with honey-roasted carrots and crispy roast potatoes for the full Sunday dinner experience...

What you’ll need

Equipment

- Chopping Board: MasterClass Anti-Slip Chopping Board

-Basting Brush: Colourworks Silicone Pastry / Basting Brush

-Baking Tray: MasterClass Vitreous Enamel Baking Tray

Ingredients

• 3 sausages
• 2 tbsp rosemary
• 4 juniper berries
• 6 prunes
• 3 dried figs
• 6 dried apricots
• 2 duck breasts, skin removed
• 320g ready-rolled puff pastry
• 1 beaten egg

Method 

Remove the skins from the sausages and place in a bowl.

Chop the rosemary, then crush the juniper berries and chop before adding to the sausages.

Dice up the dried fruit and mix into the sausage meat.

Divide the flavoured sausage meat in half and flatten out on a baking sheet.

Place the first duck breast on top of the sausage meat and season well with salt and pepper.

Place the second duck breast on top of the first, then cover with the remaining flavoured sausage meat.

Roll the duck breasts up and place in the fridge for 30 minutes.

Roll out the pastry or use ready roll and place the rolled up duck breasts onto the pastry.

Brush with beaten egg around the edges and fold over to seal.

Trim the edges with a knife and transfer to a non-stick baking tray.

Brush the outside with remaining egg and sprinkle with some chopped rosemary.

Bake in a preheated oven 180°c for 35 minutes.

Once baked rest for 10 minutes before carving.

Try serving with some red wine sauce and honey and thyme glazed carrots.