Potato, shallot and duck pie

Matt Tebbutt sandwiches confit of duck, mushrooms, tarragon and bayonne ham between thin slices of potato
By Matt Tebbutt
Potato, shallot and duck pie
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 2-3 maris piper potatoes, depending on the size of potatoes and size of pan, peeled
  • 1 cans duck confit, flaked, duck fat reserved
  • knob of butter
  • 3 shallots, finely chopped
  • 300-500 g button mushrooms, sliced
  • 1 tbsp tarragon, chopped
  • 6 slices bayonne ham, thinly sliced
  • 1 tbsp green peppercorns

For the salad

  • 6 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp dijon mustard
  • pinches caster sugar
  • 1 cloves garlic, crushed
  • 1 tbsp finely chopped shallots
  • large handful frissee lettuce


1. Preheat the oven to 180C/160C fan/gas 4. Finely slice the potatoes and put in a bowl. Pour in about 4 tablespoons of the duck fat from the can of confit, mix and season well with salt and pepper.

2. Heat the butter in a frying pan and add the mushrooms and cook until all liquid has evaporated. Turn off the heat and add the chopped tarragon.

3. Cut a disc of greaseproof paper to fit an ovenproof 5cm-deep frying pan. Layer half of the potatoes in the bottom of the pan. Scatter over the mushrooms and then the raw shallots, add a layer of flaked duck confit and top with the ham and peppercorns.

4. Finish with a layer of potatoes, dot with a little more duck fat if you wish and place the disc of greaseproof paper on top, pressing down.

5. Place on a medium heat on top of the stove to cook for a few minutes and then transfer to the oven to cook for a further 40 minutes.

6. For the salad: mix the olive oil, vinegar, mustard, sugar, garlic, shallots and salt and pepper together in a salad bowl and toss the salad leaves in the dressing.

7. Once the pie is cooked, turn out onto a board and slice to serve with the dressed leaves.

Rate This Recipe