roast duck pies

Duck/Goose

Roast duck pies

These individual duck pies will be a sensation at your dinner party – the meat is cooked on the bone for added flavour and maximum impact.

150g fatty bacon, cut into strips

1 tsp sunflower oil

4 duck legs

225g shallots, halved if large

1 tsp sugar

175g carrots, chopped (or use whole very small baby carrots)

2 garlic cloves, crushed

250ml red wine

600ml beef stock

1 tbsp redcurrant jelly

5 tsp butter, very soft

5 tsp plain flour

175g peas, fresh or frozen (and thawed)

2 tbsp chopped fresh mint

For the pastry

225g plain flour, plus extra for dusting

½ tsp salt

65g butter, chilled and cubed

65g lard or white vegetable shortening, cut into pieces

1 tbsp fresh thyme leaves

1 medium egg yolk

Meals & Dishes

Ingredients