Duck Pie
 
Prep time
Cook time
Total time
 
A hearty meat pie for a cold winter's night to share with good friends
Author:
Recipe type: Meat pie
Cuisine: Continental
Serves: 4-6
Ingredients
  • • 1 x 6 oz. smoked bacon lardons
  • • 1 tsp sunflower oil
  • • 6 large duck legs
  • • 1 cup small shallots, peeled
  • • 1 tsp any sugar
  • • 3 tbsp butter
  • • 2 garlic cloves, crushed
  • • 1½ cups plain flour
  • • 1¼ full-bodied red wine e.g. Merlot
  • • 2 cups beef stock
  • • 1 tbsp redcurrant jelly
  • • 1½ cups slender carrots, roughly chopped
  • • 2 deep dish shortcrust pastry shells
  • • 1 cup frozen peas
  • • 2 tbsp mint leaves, chopped
  • • 1 egg beaten
Instructions
  1. Assemble to the end of step 6 up to 24 hrs ahead. Add an extra 10-15 minutes if cooking from chilled.
  2. Preheat the oven to 350°. Heat a large, flameproof casserole, add the bacon and oil and fry until crisp and lightly golden. Remove to a large plate using a draining spoon.
  3. Season the duck legs and fry on both sides until golden brown. Remove to the plate.
  4. Discard all but 1 tablespoon of the fat from the casserole. Add the shallots and fry until they begin to brown. Sprinkle with the sugar and continue to cook until richly golden all over. Set aside with the bacon and duck.
  5. Melt the butter in the casserole, add the garlic and fry for just a few seconds but don’t let it brown. Stir in the flour and then gradually stir in the red wine, beef stock and redcurrant jelly. Bring to a boil, stirring. Return the bacon and shallots to the casserole, rest the duck legs on top, cover and cook in the oven for 1 hour. Uncover, stir in the carrots, re-cover and return to the oven for a further 30 minutes, until the duck is very tender.
  6. Remove the pie shell from the refrigerator and let it to come to room temperature (about 30 minutes). Lift the duck legs out of the casserole and set to one side until cool enough to handle. Then discard the skin and remove the meat from the bones in chunky pieces. Skim all the fat from the top of the sauce then stir in the duck meat, peas, mint and seasoning to taste. Spoon the mixture into a deep dish pie shell with a rim. Place a pie funnel into the middle of the mixture and let cool.
  7. Preheat the oven to 400°C. Roll out the second pie shell on a lightly floured surface, then cut to roughly fit the shape of your dish. Brush the rim of the dish with a little beaten egg. Cut the trimmings into strips; press onto the rim. Brush with a little more egg. Cut a cross in the center of the top and lift on top of the pie, allowing the pie funnel to poke through. Press the edges to seal. Put the pie onto a baking tray, brush with beaten egg. Then using the back of a knife, score a diamond pattern on top.
  8. Bake for 30-35 minutes until the pastry is crisp and golden and the filling is bubbling.
Recipe by People, Places and Pies at https://peopleplacespies.com/duck-pie-and-four-peas-in-a-pod/