We love a good Duck Pie and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Confit Duck Leg
Red Wine Stock Pot(ContainsSulphites)
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!