Canard au vin pie

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour 30 minutes

Ingredients

4 Woolworths free-range duck legs
3 Kassler pork chops, diced into 1 cm cubes
2 T butter
1 onion, diced
2 cloves garlic, finely chopped
3 sprigs thyme
2 bay leaves
¼ cup white wine
1 cup chicken stock
2 carrots, diced
1 sheet Woolworths all-butter puff pastry
1 free-range egg, beaten

Method

1. Place the duck legs into a large, cold cast-iron pan, skin-side down. Bring to a medium heat to render the fat and caramelise until golden brown. Sear on the other side and set aside.

2. Fry the pork in the same pan until caramelised, then set aside.

3. Fry the onion, garlic and herbs in the butter until soft. Deglaze the pan with the white wine and reduce to a syrupy consistency.

4. Return the duck legs and pork to the pan and add the stock and carrots. Cover and simmer for 1 hour. Preheat the oven to 200°C.

5. Place the pastry on top of the pan, brush with the egg and bake for 20 minutes, or until the pastry is puffed up and golden.

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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Cheri Kustner

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Ingredients

Method