Duck and pea pie

AT A GLANCE

  • Serves 4 people

  • 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
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.

Topics:

RED WINE, CARROTS, SPECK, PASTRY, THYME, MODERN AUSTRALIAN, ONIONS, DUCK, MAIN, WINTER, PEAS, MASTERCLASS, BAKING

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Jun 2008

Jun 2008

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