• 4servings
  • 65minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 750 g duck confit , about 4 legs

  2. 1 onions , finely chopped

  3. 2 cloves garlic , crushed

  4. 2 sticks celery

  5. 2 tsp leaves rosemary

  6. 2 tsp chopped thyme

  7. 800 g floury potatoes , such as King Edwards or Maris Piperpeeled and cut into chunks

  8. 1 pinches black pepper

  9. 1 tbsp Dijon mustard

  10. 2 tbsp tomato ketchup , organic

  11. 4 tbsp beef stock

  12. 150 ml milk

  13. 2 tbsp chopped flat leaf parsley

  14. 350 g carrots , Vichy

  15. 25 g butter

  16. 1 tbsp flat leaf parsley

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. 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.

  5. 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.

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

  7. 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.

  8. 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.

  9. 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.

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

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


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