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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
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At A Glance

  • Serves 4 people

Featured in

Jun 2008

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