2017 Australian Restaurant Guide

Our 2017 Australian Restaurant Guide is out now, celebrating the best eats in Australia. Find it in all good newsagents nationwide.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Duck and pea pie


You'll need

50 ml olive oil 1 carrot and onion, diced 1 clove of garlic, finely chopped 100 gm speck, diced 8 duck marylands, skin and bones removed and discarded, meat diced 70 gm plain flour 500 ml (2 cups) beef stock, warm 250 ml (1 cup) red wine 3 sprigs of thyme 100 gm frozen peas 2 tbsp red wine vinegar 500 gm puff pastry For brushing: egg, beaten with 1 tbsp milk

Method

  • 01
  • Heat oil in a casserole over medium heat. Add carrot, onion, garlic and speck, cook until soft (4-5 mins). Add duck, stir until brown (4-5 mins). Add flour, stir to coat, add stock and wine, stir to combine. Bring to simmer, reduce heat to low, cook until tender (40-50 mins). Add thyme, peas and vinegar, season to taste, spoon into 4 1½-cup-capacity pie dishes, cool.
  • 02
  • Preheat oven to 200C. Roll out pastry to 3mm-thick, refrigerate until firm, cut to fit tops of pie dishes, allowing 5mm overhang. Place over dishes, seal edges and brush with eggwash. Pierce holes in tops, bake until golden (20-30 mins). Serve immediately.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Jun 2008

You might also like...

Tempered chocolate

recipes

Armando Percuoco: Linguine Napoletana

Trenette with pesto

recipes

Dhal with coriander and fried onion

Broad bean puree with chorizo

recipes

Pork and white beans

Italian meringue

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×