Recipe: Duck Pie

Duck Pie
SERVES 4

INGREDIENTS

1 Whole Ducko duck

3 Teaspoons Chinese five-spice (Used to flavour the whole duck)

2 Tablespoons of dried apple, diced

2 Tablespoons of dried apricot, diced

½ Cup of diced onions

1 Tablespoon rendered duck fat

2 Large potatoes

½ Teaspoon of dried Thyme

1 Cup pitted cherries

2 Tablespoons soya sauce

Salt and pepper to taste

1 Roll puff pastry

1 Egg

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METHOD

PREPARATION AND ROASTING OF WHOLE DUCK
  • Remove from packing, rub dry with kitchen towel and season to taste with Chinese five-spice.
  • Prick skin with skewer on fatty areas (legs and breast) and place breast side up on a roasting rack in a preheated oven at 180°C.
  • Roast for 80 minutes, increase temperature to 200°C for a further 10 minutes. Remove from oven and rest for 10 minutes before carving.
PREPARATION AND COOKING OF STUFFING
  • Soak the dried diced apple and apricots in water for 10 minutes and strain – set aside for later use.
  • Peel and finely grate the potatoes and set aside.
  • Sauté diced onions in rendered duck fat with salt and pepper.
  • Turn down pan heat.
  • Add potato and 50ml water to the onions - simmer until all the water has evaporated.
  • Decant in a mixing bowl, add the pitted cherries, 2 cups of pulled Chinese five-spiced duck meat, thyme and soya sauce – mix well.
FILLING AND FORMING OF THE PIE
  • Preheat the oven to 190°C.
  • Neatly flatten the pastry sheet and decant stuffing in middle.
  • Fold the sides of pastry over each other on all four sides to secure stuffing, shaping the pie to the size of your oven dish.
  • Flip over and place in the oven dish.
  • Glaze the top of the pastry with beaten egg.
  • Cook for 60 minutes.
  • Remove from the oven and rest the pie for 10 minutes before serving.

TIP: The left over pulled duck meat is perfect for use in salads and sandwiches!