- Serves: 4
- Cook Time: 3 hours 15 minutes
- Prep Time: 50 minutes
- Effort: hard
- 400 g foie gras, uncooked
- 2 mallard duck
- 1 carrot, diced
- 1/2 leek, diced
- 1 onion, diced
- 1.5 litres dry white wine
- 12baby onions
- 3 tbsp clear honey
- 1 Savoy cabbage
- 1 cooked smoked ham hock, boned and diced
- 250 g puff pastry
- egg yolks, beaten for brushing
1. Preheat the oven to 220°C/gas 7.
2. Slice four even-sized pieces from the foie gras and set aside on the top shelf of the fridge.
3. Dice the remaining foie gras and crush, using the back of a fork.
4. Bone the duck, keeping the breast bone attached to the breast.
5. Place the duck bones in a roasting pan with the diced vegetables. Roast for about 25 minutes until thoroughly browned.
6. After browning, pour the fat from the pan and transfer the bones and vegetables to a large stock pot. Add the white wine and bring to the boil, skimming occasionally to remove any impurities.
7. Add the duck legs. Reduce the heat and simmer very gently for 2 hours.
8. Pour the stock through a muslin-lined sieve. Reserve the duck legs. Tip the stock into a clean pan. Return to the heat and bring to the boil.
9. Blanch the baby onions in the boiling stock for 5 minutes. Remove with a perforated spoon and set aside. Divide the stock equally between two clean saucepans.
10. Boil one half of the stock until reduced to 500ml. Add the honey and reduce again to 250ml.
11. Preheat the oven to 200°C/gas 6.
12. Pick the leaves from the cabbage, trimming any tough stalks. Bring the other pan of stock to the boil. Add the leaves, bring back to the boil and blanch for 20 seconds. Remove the leaves from the pan.
13. Arrange the leaves in a large pie dish. Place the duck legs on top. Scatter over the baby onions, diced ham, 2 tablespoons of the honey sauce and the crushed foie gras.
14. Roll out the puff pastry thinly. Place on top of the pie and trim the edges, sealing well. Cut a vent in the top to let out steam. Brush with egg yolk and bake for 20 minutes.
15. Sear the duck breasts in a heavy-based oven-proof frying pan. Season well, and transfer to the oven and cook for 7 minutes with the pie.
16. Remove the breasts from the pan and leave to rest for a few moments.
17. When ready to serve, reheat the pan used for the duck. When hot, add the foie gras slices and fry for 20 seconds on each side.
18. Remove the duck breast from the bone and place on warm serving plates. Arrange the foie gras slices on top and spoon two tablespoons of the honey sauce around it. Serve with the pie.
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