HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDuck Pie
Duck Pie

Duck Pie

with a Potato and Cheese Topping

Read more

We love a good Duck Pie and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Confit Duck Leg

1 pack(s)


2 unit(s)


1 unit(s)


1 sachet

Tomato Puree

1 pack(s)

Mature Cheddar Cheese


1 unit(s)

Garlic Clove

1 pot(s)

Red Wine Stock Paste


Not included in your delivery

250 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3381 kJ
Energy (kcal)808 kcal
Fat35.0 g
of which saturates11.0 g
Carbohydrate67 g
of which sugars20.0 g
Protein61 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 220°C. Bring a large saucepan of water with a pinch of salt to the boil. Cut the potatoes (no need to peel) into 1cm slices. Add it to the pan, lower the heat and and cook until tender, 15 mins. TIP: The potato is cooked when you can easily slip a knife through. Be careful - you don't want the potato slices to break up too much. Drain in a colander and set aside to steam.


Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the carrot, halve lengthways (no need to peel). Thinly slice widthways into half moons.


Heat a drizzle of oil in a large frying pan on medium heat and add the carrots and onion. Cook until beginning to soften, stirring occasionally, 5 mins. Remove the duck from the packet and pull the duck meat from the bones. Discard the skin and bones and add the duck meat to the pan. Add the garlic and tomato purée and cook for another minute.


Next, stir in the stock pot and water (see ingredients for amount). Bring to the boil then simmer until the sauce thickens, 4-5 mins. Season with salt and pepper, then transfer the mixture to an ovenproof baking dish. TIP: We used a 20cm square baking dish for 2 people, so please adjust accordingly for more people.


When the potatoes slices are cool enough to handle, arrange on top of the pie, overlapping each slice of potato (see photo). Grate the cheese on top then bake on the top shelf of your oven until bubbling and golden, 10-15 mins.


Remove from the oven and let sit for a minute before serving. Time to dig in!