For our second pie recipe of British Pie Week 2018 we’ve decided to go against the grain and discard the pastry in favour of a sumptuous fluffy but crisp mustard mash topping. Besides, who has time to make pastry? Introducing the recipe to our Confit Duck Pie, don’t sleep on this one.
For the Duck Pie Base
- 2 Duck legs
- 30g salt
- 5 black peppercorns
- 1 sprig of thyme
- 100ml of Veal Jus (or good quality chicken or vegetable stock!)
- Red onion marmalade
- ½ carrot finely diced in to 1mm squares
- ½ banana shallot finely diced
- 1 clove of garlic crushed
- 1 sprig of thyme
- ½ celery stick, peeled & finely diced
For the Mash Topping
- 450g of baking potatoes peeled and quartered
- Splash of milk
- Knob of butter
- 1 tbsp wholegrain mustard
- Cover the duck legs in salt, thyme, black peppercorns and a splash of water and leave to brine for 24 hours
- Wash the duck legs and pat dry, cover them in a cooking oil (such as sunflower or olive oil) and cook on a low heat in a large pan or slow cooker for 4 hours.
- Now for the crackling! Gently remove the skin from the cooked duck and bake on a grease proof tray at 140 for around an hour or until dry and crisp. (try not to eat straight away!)
- With two forks separate the rest of the duck meat until it is completely shredded and set aside.
- Sweat the carrot, banana shallot, garlic, thyme and celery in a little oil until soft.
- Add the duck meat, veal stock and a little red onion marmalade to the vegetables, season to taste and spread equally into two oven-proof pie holding dishes.
- Mash time. Boil the potatoes until soft then drain and mash with the milk, mustard and butter. (We like ours that little bit lumpy…)
- Spread the mash evenly over the duck pie filling and bake at 190°C for 30 minutes.
Sorted! Serve with the crackling and your favourite leafy greens, steamed cabbage medley is always a great shout, and don’t forget your Butcombe Original to go with, it’s a warming pies best friend.