Simon Rimmer served up tasty Duck Meatballs with Mushrooms on Sunday Brunch.

The ingredient are: 50g cooked sliced shitake mushrooms, 125g breadcrumbs, 2 confit duck legs, 2 skinned duck breasts, 1 clove garlic, 1 egg, salt and pepper, tbs chopped parsley.

For the 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 and 75g chopped chestnuts.

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