The Telegraph: Featuring My Duck Stuffed With Mushrooms And Chestnuts (GF).
This recipe is packed with lots of robust flavours from the chestnuts and shiitake mushrooms and works well with either duck, goose, grouse, lamb or pork which are all in season now.
2 duck breasts
1 tablespoon butter
1/2 onion, finely chopped
1 clove garlic, peeled and minced
10 chestnuts, cooked, peeled and roughly chopped
6 shiitake mushrooms, finely chopped
2 sprigs fresh thyme leaves, finely chopped
100ml / 3 1/2fl oz chicken stock
Salt and freshly ground black pepper
Pre-heat the oven to 220°C / Fan 200°C / 425F / Gas 7
1. Place the butter and onion in a small saucepan and sauté until translucent. Add the garlic, chestnuts, mushrooms, thyme and continue to sauté for a further 5 minutes.
2. Add the chicken stock and season according to taste. Cook until the juice has reduced down by half, then place on one side.
3. Meanwhile, remove the skin from the duck breasts and using a sharp knife carefully slice into one side of each breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side.
4. Stuff the duck fillets with the chestnut mixture and either truss bother fillets if confident or wrap tightly in tin foil. Place on a baking tray and cook in the oven for approximately 30 minutes depending on your oven. Serve with seasonal vegetables and a good helping of mash.