Ingredients
400g duck meat, chopped (I tend to buy a whole large duck, use the breast for a terrine, the marylands for confit, and the remaining off-cuts make about 400g).
400ml duck stock (you can use the carcass for this).
150g carrot, chopped into 1cm square cubes.
200 kipfler potatoes, chopped into 1cm square cubes.
½ onion, finely chopped.
1 sprig thyme.
1 bay leaf.
Puff pastry.
Method
Pre-heat oven to 150°C.
In a heavy based oven-proof pot, brown the duck meat over moderate head with a dash of butter.
Add stock, herbs, cover, and bake in oven for 3 ½ hours.
Remove from oven, lift out meat and reserve liquid.
In pan, sauté onion over moderate heat with butter until browned.
Lift out onion.
Return liquid to pot, return to moderate heat and stir in a dash of flour, cooking for 2 – 3 min to form gravy.
Return onion and duck to pot, add potatoes and carrot, cover, and return to over for a further 1 ½ hours.
Remove pot from oven, and increase heat to 220°C.
Spoon pie mixture into individual ramekins, covering with puff pastry.
Wash pastry with milk or beaten egg.
Bake at 220°C for about 20min, until pastry is brown.
In a heavy based oven-proof pot, brown the duck meat over moderate head with a dash of butter.
Add stock, herbs, cover, and bake in oven for 3 ½ hours.
Remove from oven, lift out meat and reserve liquid.
In pan, sauté onion over moderate heat with butter until browned.
Lift out onion.
Return liquid to pot, return to moderate heat and stir in a dash of flour, cooking for 2 – 3 min to form gravy.
Return onion and duck to pot, add potatoes and carrot, cover, and return to over for a further 1 ½ hours.
Remove pot from oven, and increase heat to 220°C.
Spoon pie mixture into individual ramekins, covering with puff pastry.
Wash pastry with milk or beaten egg.
Bake at 220°C for about 20min, until pastry is brown.
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