Name: Duck and pea pie
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: 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

Duck and pea pie

Australian Gourmet Traveller recipe for duck and pea pie

Serves 4

Prep

20M

Cook

1H 30M

Total

1H 50M

Ingredients

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

Main

1.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.

2.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.

Styling by Emma Knowles