Duck Shepherds Pie
Gerry’s September Recipe
This is a twist on a classic; it’s a bit of work but well worth it. It’s all about slow cooking and creating flavours that your guests will remember.
You will need!
6 Female Duck Legs
2 Carrots, 1 Sweet Potato, 1 Onion, Celery , Bay Leaves, Thyme & Rosemary & Black Peppercorns, Juniper berries (a Mirepoix)
Dark Chicken Stock/ Duck Stock
3 tbsp Tomato Puree
Dash of Red Wine and Port,
100g Fresh Cranberries
1 Tbsp Red Onion Marmalade
100g Pancetta Lardons
100g Fine Dice of Carrot
6 Rooster Potatoes
Lots of good Quality Parmesan and a brush of egg Yolk
1. Firstly marinate the Duck legs for 24 hours by popping them all into a container together with the Mire poix ingredients, red wine and cranberries.
2. The next day sear the duck legs in a hot pan seasoning each leg with some Maldon salt, creating a lovely caramelised colour.
3. Pop these in a deep oven dish, then sauté off the rest of the mirepoix ingredients, adding the tomato puree, red wine and then the stock.
4. Combine all the ingredients and cook in the oven at 120 degrees for 3 hours until the legs are completely tender.
5. When cool, remove the legs and pull off the meat, strain all the lovely juices and reduce by 3 quarters.
6. Now it’s time to build the dish in an oven proof serving dish. Blanch the finely diced carrot, fry off some pancetta lardoons and chop a big bunch of parsley. Mix all the ingredients together and add the reduced braising liquid. Stir through the red onion marmalade to taste.
7. Simply make a nice buttery mash potato and grate in lots of parmesan. Give it a good mix through and then pipe on top of the pie.
8. Brush with some egg yolk and heat through in the oven to serve.
Chef’s Top Tip:
Red onion marmalade is simple to make and very versatile to have in the fridge. To make it finely slice 10 red onions. Pop them into a pot and sweat them on a low heat with a pinch of Maldon salt and a few dashes of water until they are tender. Then add 300ml of red wine, 150 ml of red wine vinegar, a dash of orange juice, 3 tbsp of brown sugar and some thyme. Cook on a high heat until the liquid has reduced to a thick syrup coating the onions.