Duck and shiitake mushroom rissoles with peach chutney

11 September 2006
Duck and shiitake mushroom rissoles with peach chutney


(serves eight)

2 duck legs

10g fresh rosemary
2 cloves garlic
2 bay leaves
1tsp rock salt
½ litre duck fat or vegetable shortening
100g shiitake mushrooms sliced
50ml dry white wine
50ml strong duck or chicken stock
50ml whipping cream
10g cornflour
Salt and pepper
200g puff pastry
1 egg

For peach chutney: 4 peaches unripe (nectarines apricots or mangoes may be substituted) peeled pitted and sliced
½ cup malt vinegar
½ cup Demerara sugar
1tbs root ginger finely chopped
50g onions diced
50g red pepper diced
½tsp nutmeg
½tsp cinnamon
½tsp ground clove
½tsp allspice
½tsp crushed garlic
¼ cup raisins washed


Salt the duck legs and place in a 2-litre thick-bottomed saucepan. Add 8g fresh rosemary garlic bay leaves and duck fat to cover the meat.

Bring to the boil cover and place in a moderate oven (175°C) for 1½ hours or until the meat falls away from the bone. Remove and cool the duck legs separate the meat from the bones skin and fat. Shred meat by pulling apart by hand. The cooking fat may be strained and re-used.

Roll out puff pastry to 3mm (1/6in) thickness. Using a 12mm (4½in) round pastry cutter stamp out eight pastry shells. Return shells to refrigerator for 20 minutes prior to filling.

Sauté shiitake mushrooms with remaining 2g fresh rosemary until soft season and reserve. Deglaze mushroom pan with 50ml white wine reduce volume by half add 50ml duck or chicken stock and reduce volume once again by half.

Thicken stock and wine mixture with some cornflour and water and return to boil. Add 50ml of cream duck meat and mushrooms. The mixture should be glutinous in consistency. Cool.

Place a small amount (1tbs) of mixture in the centre of each pastry shell brush the edges with egg and fold to a semicircle cutting the outside edge well to prevent the rissole opening in the deep fryer.

Fry rissoles in small batches in hot oil (190°C) until golden brown for approximately three minutes. Drain on absorbent paper and serve immediately accompanied by peach chutney.

To make the peach chutney combine all the ingredients in a 2-litre saucepan except for fruit and raisins bring to the boil and simmer until a syrup consistency is achieved.

Add fruit and raisins bring to the boil and simmer once again until a syrup consistency is achieved. Cool and reserve the chutney. It can be served immediately but is best left for a week.

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