Firstly, bring the chicken stock to the boil and keep it hot.
Melt the butter in a heavy-bottomed frying pan and add the chopped
onions, garlic and thyme. Cook gently and allow the onion to
soften without colouring. Add the mixed wild mushrooms and continue
to cook for 2-3 minutes.
Combine all the filling ingredients and refrigerate for three hours. Mix the dry dough ingredients thoroughly, then add the water and stir until a dough mixture forms. Cover and let stand for fifteen minutes. Knead the dough on an oiled surface for five minutes.
Mix the duck legs with the coarse sea salt well and cover with a towel. Refrigerate for 12 - 14 hours. Remove the duck from the salt and wipe off the excess salt and salty juices with a cloth. Take a pot that can easily hold the 12 duck legs and where you have still about 15 cm space to the rim.
Aquatas Tasmanian Salmon is a leading producer of, in my opinion, high quality and innovative salmon products. I have been a user and admirer of their products for the past 5 years and can recommend them to anybody. Their hot smoked apricot salmon inspired this recipe and instead of smoking your own you can just use theirs, however I understand that it is not everywhere available, so the following recipe make for a home made version.