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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
  • 20 min preparation
  • 1 hr 30 min cooking (plus resting)
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At A Glance

  • Serves 4 people
  • 20 min preparation
  • 1 hr 30 min cooking (plus resting)

Featured in

Jun 2008

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