Duck confit pie with Vichy carrots

Preheat the oven to 200C/gas 6. Remove any excess cold fat from the duck legs, then place them on a rack in a deep baking tray. Bake in the oven for 15-20 minutes, then set aside until cool enough to handle.

Remove all the meat from the bones, setting aside any skin. Roughly shred the meat. Heat the duck skin in a small pan to draw out its oil. Reserve the oil.

Heat a heavy based frying pan with 2 tablespoons of the oil reserved from the duck legs.

Add the onion and fry for 3-4 minutes, then add the garlic, celery, rosemary and thyme and cook for a further 3-4 minutes.

Add the duck to the pan and stir in the mustard and ketchup. Pour over the stock and bring to a gentle bubble. Check the seasoning and cook for 1-2 minutes when everything should be thoroughly combined.

Meanwhile, cook the potatoes in a pan of boiling salted water until just soft. Drain and mash or put through a ricer.

Heat the butter and milk together in a pan, then gently fold into the mashed potatoes. Check the seasoning, add the parsley and mix thoroughly. Then place in a piping bag with a wide star nozzle attached.

Preheat the oven again to 200C/gas 6. Transfer the duck mixture to a 2-litre pie dish. Pipe the potatoes on top in a neat pattern. Bake the pie in the oven for 35-40 minutes, until golden brown.

Towards the end of the pie's baking time, cook the Vichy carrots. Bring a pan of salted water to the boil. Add the carrots and cook for 6-8 minutes, or until tender to the point of a knife. Drain well.

. While the carrots are draining, add butter and parsley to the pan, tossing them thoroughly in the melted butter.

. Serve the pie hot from the oven with the carrots on the side.