Duck Skin & Trim from cleaning duck breast, this is a very fatty mixture. We have experimented with many seasonings, my favourite being mint stalks, fennel, chili and allspice. In this mix we have not added any bread or egg. Salting the trimmings a day before aids in binding, emulsifying the fat and proteins.

We kept the mix ice cold and put it through the mincer twice. 

We then rolled out used puff pastry thin and spread the mixture on top before rolling it into thick logs that we cut to form pinwheels. These are then baked.

Note – We preferred the pinwheels to the sausage rolls.