Duck confit pie with Vichy carrots

For a truly hearty dish, try Merriless Parker's confit duck pie, topped with a layer of mashed potato
By Merrilees Parker
Duck confit pie with Vichy carrots
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 5 minutes
  • Prep Time: 40 minutes
  • Effort: medium

Ingredients

Main

  • 750 g duck confit, about 4 legs
  • 1 onions, finely chopped
  • 2 cloves garlic, crushed
  • 2 sticks celery
  • 2 tsp leaves rosemary
  • 2 tsp chopped thyme
  • 800 g floury potatoes, such as King Edwards or Maris Piperpeeled and cut into chunks
  • 1 pinches black pepper
  • 1 tbsp Dijon mustard
  • 2 tbsp tomato ketchup, organic
  • 4 tbsp beef stock
  • 150 ml milk
  • 25 g butter
  • 2 tbsp chopped flat leaf parsley

For the Vichy carrots

  • 350 g carrots, Vichy
  • 25 g butter
  • 1 tbsp flat leaf parsley

Method

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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