Pancetta & chestnut stuffing

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olive magazine

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1. Melt the butter in a large frying pan. Add the shallot, celery, leek and pancetta. Cook for about 5 minutes until soft but not coloured. Add the garlic and thyme and cook for a minute. Cool. Add the sausages to the cooled mix with the parsley, chestnuts, breadcrumbs and egg. Season and mix well. Shape 2/3 of the mixture into 12 balls and wrap each ball in a rasher of pancetta. Put the remaining stuffing into an ovenproof dish.
2. Put the stuffing balls in the oven for the last 25-30 minutes of the duck cooking time (the remaining stuffing can either be cooked alongside the balls or cooked the next day to be served with any leftovers), and continue to cook while the duck is resting for 25 minutes.

Per serving

475 kcalories, protein 20.5g, carbohydrate 31g, fat 30.7 g, saturated fat 12.2g, fibre 2.2g, salt 2.89 g

http://www.bbcgoodfood.com/recipes/4384/

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Ingredients

• 50g butter
• 4 shallots , finely chopped
• 1 stick celery , finely chopped
• 1 small leek , finely chopped
• 20 thin slices pancetta , 8 finely chopped
• 2 fat garlic cloves , crushed
• 1 tbsp chopped thyme leaves
• 450g Toulouse sausages , skins removed
• 2 tbsp chopped flat-leaf parsley
• 150g cooked chestnuts , roughly chopped (you can buy these frozen or vac packed)
• 125g fresh breadcrumbs
• 1 large egg , beaten

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 20 mins

Cook 30 mins

Ingredients

• 50g butter
• 4 shallots , finely chopped
• 1 stick celery , finely chopped
• 1 small leek , finely chopped
• 20 thin slices pancetta , 8 finely chopped
• 2 fat garlic cloves , crushed
• 1 tbsp chopped thyme leaves
• 450g Toulouse sausages , skins removed
• 2 tbsp chopped flat-leaf parsley
• 150g cooked chestnuts , roughly chopped (you can buy these frozen or vac packed)
• 125g fresh breadcrumbs
• 1 large egg , beaten

Per serving

475 kcalories, protein 20.5g, carbohydrate 31g, fat 30.7 g, saturated fat 12.2g, fibre 2.2g, salt 2.89 g

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