Duck Sausage Rolls

  • Prep Time: 5 Minutes
  • Ready In: 30 Minutes
  • Serves: 20-30


  • 1 package ground King Cole Duck
  • 3 tbsp thyme plus 1 tsp, chopped
  • 3 tbsp parsley, chopped
  • 2 tbsp yellow mustard seed 
  • 1 tsp garlic powder 
  • 3 slices brioche 
  • 1/4 cup whole milk 
  • 2 tsp kosher salt 
  • 1 tsp black pepper 
  • 1 red onion 
  • 1 tsp canola oil 
  • 2 tbsp truffle honey 
  • 1 oz sherry vinegar 
  • 2 sheets puff pastry 
  • 1 egg yolk (for egg wash) 
  • Sage leaves, for garnish 
  • Maldon salt, for garnish 
  • Truffle mustard


For the Red Onion Jam:

  1. Slice the red onion. Place in a pan with canola oil on low heat and sweat until translucent. Season with salt, add in 1 tsp fresh thyme, and truffle honey and then deglaze with sherry vinegar. Let this cook down until it is a jam consistency. Then let fully cool.

For the Duck Sausage Rolls:

  1. Tear the brioche and soak in milk for about 10 minutes.
  2. Mix the ground King Cole Duck with the remaining chopped thyme, onion jam, parsley, garlic powder, salt, pepper, and the soaked brioche (with the milk left over). Mix and place into a piping bag.
  3. Take your puff pastry and cut them into rectangles about 1.5 inches long 
  4. Pipe your sausage mixture on one side of the puff pastry rectangle, leaving enough room to fold it over.
  5. Fold the puff pastry over (you should have a little bundle) and press the edge with a fork to seal.
  6. Brush your rolls with egg wash and stick one sage leaf to the top. Season with some flaked salt.
  7. Bake in a 350F degree oven for about 12 minutes or until the pastry is nice and golden brown. 

For Serving: 

  1. Serve with some truffle Dijon mustard.


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