- 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