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Duck ragú pie
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Duck ragú pie
6
Easy
20 minutes, plus 30 minutes' chilling time
4 hoursIngredients
- 2 T olive oil
- 4 free-range duck legs
- 1 onion, peeled and grated
- 100 g leeks, finely chopped
- 2 carrots, grated
- 3 celery sticks, grated
- 3 garlic cloves, peeled and grated
- 1 T thyme
- 3 rosemary sprigs
- 1⁄2 cup red wine
- 2 cups beef stock
- 1 x 410 g can chopped tomatoes
- 100 g tomato paste For the pastry:
- 75 g duck fat
- 1⁄3 cup water
- 150 g flour
- 1 t salt
- 1 free-range egg, lightly beaten
Method
- Heat the olive oil in a saucepan over a medium heat. Brown the duck in the oil on both sides. Remove from the pan and set aside.
- Brown the onion, leeks, carrots, celery and garlic in the same pan, then add the thyme and rosemary.
- Add the wine and stock and reduce by half. Add the tomatoes and tomato paste. Simmer for 5 minutes, then add the duck.
- Simmer for 2 1⁄2 – 3 hours, or until the duck begins to fall off the bone. Remove the duck from the saucepan and set aside to cool slightly.
- Shred the meat from the bones and return it to the sauce. Discard the bones. Season to taste.
- Allow to cool, then place ragù mixture into ovenproof ramekins or individual cocottes.
- To make the pastry, preheat the oven to 180°C. Melt the duck fat and water in a saucepan over a gentle heat. Add to the flour and salt and knead until smooth. Cover with clingwrap and chill for 30 minutes. Roll out onto a floured surface. Cut into 5 cm-wide strips and arrange in a lattice over the filling. Brush the pastry with the beaten egg. Bake until the pastry is golden and cooked through.