My roasted duck 'sorta shepherd's pie'

duck pie

Serves 6

  • For the duck

  • 1.5 kg Gressingham duck, giblets removed

  • 1 orange, halved

  • a few sprigs fresh rosemary

  • a few sprigs fresh sage

  • sea salt

  • freshly ground black pepper

  • For the pie

  • olive oil

  • 1 red onion, peeled and thickly sliced

  • 2 sticks celery, cut into 5cm lengths

  • 3 carrots, peeled and cut into big chunks

  • 1 tablespoon plain flour

  • 2 sticks rhubarb, roughly chopped

  • 500 ml organic beef stock

  • 1 kg potatoes, peeled and chopped

  • 500 g swede, peeled and chopped

  • 2 tablespoons butter

  • 1 splash warm milk

  • sea salt

  • freshly ground black pepper

  • 1 clove garlic, peeled

  • zest of 1 orange

  • 1 handful Parmesan cheese, freshly grated

Preheat the oven to 180ºC/350ºF/gas 4. Wash the duck, inside and out, and pat dry with kitchen paper. Place it breast-side up in a roasting tray, and stuff with the orange halves and herbs. Rub a good pinch of salt and pepper inside and outside the duck. Turn the duck breast-side down and roast in the oven for an hour.



After an hour, remove the tray from the oven, carefully spoon out any excess fat, turn the duck over and pop it back in the oven for another hour. After the second hour, remove the duck from the oven and leave it to cool. Strip off all the meat using a fork or your fingers, pile it on a plate and leave to one side.



To make the pie, heat a large casserole pot over a medium heat and add a splash of olive oil. Add the onion, celery and carrots and cook gently for 20 minutes, until softened. Add the shredded duck meat, flour, rhubarb and beef stock, and cook down for 15 minutes until you get a lovely thick stew.



Meanwhile, boil the potatoes and swede together in plenty of salted water until cooked, then drain and mash with the butter and milk. Season well with salt and pepper and put to one side.



When the stew is cooked, transfer it to a deep earthenware baking dish. Grate over half the clove of garlic, a little orange zest and a handful of Parmesan, then give it a good stir. Heat the oven again to 180ºC/350ºF/gas 4 again. Spread the mash over the top, creating little peaks with the back of a spoon, then pop it in the oven for 30 to 35 minutes, until brown and crispy on top.

Nutritional Information

My roasted duck 'sorta shepherd's pie'

In a delicious veggie gravy

More Sunday lunch recipes >
0 foodies cooked this
Intensely meaty duck works a treat in a creamy, swede and potato-topped pie like this one
Serves 6
4h (plus cooling time)
Super easy
Method

I think people feel a bit scared of cooking duck and see it as the sort of thing you only get in posh restaurants. If you think it sounds fussy or expensive, trust me - it's not. It's really a very simple bird to cook and, once you've tried it, you'll cook it again and again!

Preheat the oven to 180ºC/350ºF/gas 4. Wash the duck, inside and out, and pat dry with kitchen paper. Place it breast-side up in a roasting tray, and stuff with the orange halves and herbs. Rub a good pinch of salt and pepper inside and outside the duck. Turn the duck breast-side down and roast in the oven for an hour.

After an hour, remove the tray from the oven, carefully spoon out any excess fat, turn the duck over and pop it back in the oven for another hour. After the second hour, remove the duck from the oven and leave it to cool. Strip off all the meat using a fork or your fingers, pile it on a plate and leave to one side.

To make the pie, heat a large casserole pot over a medium heat and add a splash of olive oil. Add the onion, celery and carrots and cook gently for 20 minutes, until softened. Add the shredded duck meat, flour, rhubarb and beef stock, and cook down for 15 minutes until you get a lovely thick stew.

Meanwhile, boil the potatoes and swede together in plenty of salted water until cooked, then drain and mash with the butter and milk. Season well with salt and pepper and put to one side.

When the stew is cooked, transfer it to a deep earthenware baking dish. Grate over half the clove of garlic, a little orange zest and a handful of Parmesan, then give it a good stir. Heat the oven again to 180ºC/350ºF/gas 4 again. Spread the mash over the top, creating little peaks with the back of a spoon, then pop it in the oven for 30 to 35 minutes, until brown and crispy on top.

Nutritional Information Amount per serving:
  • Calories 257 13%
  • Carbs 8.8g 3%
  • Sugar 5.0g 6%
  • Fat 12.0g 17%
  • Saturates 3.1g 16%
  • Protein 27.4g 61%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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