50 mlolive oil1carrot and onion, diced1clove of garlic, finely chopped 100 gmspeck, diced8duck marylands, skin and bones removed and discarded, meat diced70 gmplain flour500 ml(2 cups) beef stock, warm250 ml(1 cup) red wine3sprigs of thyme100 gmfrozen peas2 tbspred wine vinegar500 gmpuff pastryFor brushing:egg, beaten with 1 tbsp milk
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.
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.