Makes 12

Meatballs –

50g cooked sliced shitake mushrooms

125g breadcrumbs

2 confit duck legs

2 skinned duck breasts

1 clove garlic

1 egg


tbs chopped parsley

Sauce –

1 onion, sliced

225g thickly sliced chestnut mushrooms

50g butter

30g flour

500-700ml litre fresh chicken stock

1 tsp aleppo pepper flakes

2 cloves garlic

Tbsp fresh thyme

75g chopped chestnuts



1. Pulse the confit until smooth-ish, pop into a bowl, do the same with the breasts (chop them first). Add the musrooms and pulse some more.

2. Add breadcrumbs, parsley, garlic, mushrooms and egg and seasoning. Roll into meatballs (makes about 12) then fry on medium heat for 4 mins to seal all over, set aside

3. Sauce – add the onion and garlic to the duck pan. Cook 5mins

4. Add the butter and mushrooms, cook 5mins

5. Add the flour, cook 2mins

6. Gradually add the stock. And everything else Bring to the boil and add the chopped chestnut.

7. Simmer 20mins

8. Add the balls after 10mins

9. Serve with yoghurt and bread