Duck & wild mushroom wellington

Method

• step 1

  Pat the duck breasts dry using kitchen paper, then bash them out slightly with a rolling pin so they are a little flatter and an even thickness. Season well. Heat the olive oil in a large frying pan over a high heat and sear the duck for 2-3 mins on each side until deep golden and lightly caramelised. Lift onto a plate and leave to cool. Don’t wash the pan.

• step 2

  To make the mushroom duxelles, soak the porcini in just enough hot water to cover and set aside until softened, then drain and squeeze. Pulse the chestnut mushrooms, thyme and porcini in a food processor until finely chopped.

• step 3

  Return the duck pan to the hob and heat the butter until sizzling. Add the shallot and cook for a couple of minutes until softened. Turn up the heat and add the mushroom mixture and a good pinch of salt and pepper. Cook for 8-10 mins, stirring often, until the mixture becomes a thick paste that pulls away from the sides of the pan, then add the wine or port and simmer again until thickened. Set aside to cool. Meanwhile, blanch the cabbage leaves in boiling water for 30 seconds, then plunge into cold water – iced if you’ve got some. Drain, pat dry and leave to drain on kitchen paper.

• step 4

  Lay a sheet of foil on your work surface and lightly oil it. Arrange the ham slices in a row, slightly overlapping them. Lay the blanched cabbage leaves over the top, then spread over the cooled mushroom duxelles in a thin layer. Sit the duck breasts on top of each other top-to-tail. Use the foil to help you roll the whole thing up into a tight sausage. Chill or freeze for 20-30 mins to firm up. Will keep chilled for up to 24 hrs.

• step 5

  Unravel the pastry and cut about a third off the sheet into a rough 9 x 22cm rectangle and put on a lined baking sheet. Unwrap the duck parcel and place in the centre of the of pastry. Brush the edges of the pastry with egg yolk, then carefully drape the larger pastry sheet over the top, pressing gently around the duck to seal like making a large ravioli. Trim the edges to leave a 4cm border, then crimp with a fork or the edge of a knife or spoon handle to seal. Use the offcuts to make decorations, if you like. Chill for at least 30 mins. Will keep chilled for up to 48 hrs.

• step 6

  Heat the oven to 220C/200C fan/gas 7. Brush all over with egg yolk, then, if you want, lightly score the top with lines using the back of a knife, taking care not to cut all the way through. Carefully use the point of a knife to cut a steam hole in the top and add any decorations you’ve made.

• step 7

  Sprinkle with flaky sea salt and transfer to the baking tray. Bake for 10 mins, then reduce to 200C/180C fan/gas 6 and bake for 20 mins for rare meat or 25 mins for medium (brushing with egg again for a deep mahogany finish). Rest for 10 mins before serving. To serve, slice on an angle into two generous portions. Serve with seasonal greens and a red wine or port sauce, if you like.