Duck Shepherd’s Pie
from Everyday Gourmet with Justine Schofield
Shepherd’s Pie with a very modern twist, and well worth the effort.
Ingredients
4 x Luv-A-Duck, Fresh Duck Legs
1 bottle red wine
¼ cup port
1 onion, cut in four
1 carrot, cut three
1 stalk celery, cut in two
3 cloves garlic, peeled
1 orange peel
Bouquet garnis (2 bay leaves, 3 sprigs thyme, 3 sprigs parsley)
1 tbsp. tomato paste
2 tbsp. flour
500ml Luv-A-Duck, Duck Stock
Olive oil
Salt
150g pancetta, diced
50g dried porcini mushrooms, rehydrated in water then liquid squeezed out
1 handful of pitted prunes
¼ bunch parsley, chopped
To serve:
1 kg kestrel potatoes, peeled, cooked and then mashed
1 handful walnuts, finely chopped
1 small handful grated Parmesan
Products used
Method
- Place the duck, wine, port, onion, carrot, celery, garlic, orange peel and bouquet garni in glass bowl, cover and marinate overnight.
- In a heavy based pot heat a small amount of olive oil.
- With paper towel pat the duck dry and seal in the pot until golden brown.
- Drain half of the fat away and add the vegetables, along with the tomato paste.
- Now return the duck and sprinkle with the flour. Cook for a further 2 minutes ensuring everything is coated in the flour.
- Add the red wine marinade and bring to boil for 5 minutes. If any impurities rise to the surface, ensure you skim this off.
- Add the stock and cook for another 5 minutes before turning the heat down, covering with a lid and simmering for 2 ½ hours.
- While cooking, sauté the pancetta and mushrooms in a frying pan with a little oil.
- Once cooked, remove the meat from the sauce, shred the meat.
- Discard bouquet garnis and orange peel from the sauce and roughly chop up cooked vegetables.
- Allow the sauce to bubble away for another 15 minutes or until it has thickened.
- Add the prunes, mushroom and speck, parsley and the shredded duck and vegetables.
- Preheat the oven to 200°C.
- Place duck stew in a medium earthware dish. Top with mashed potato, walnuts and parmesan.
- Cook for 20 minutes or until golden brown.