Duck cottage pie recipe
A hearty, warming dish that'll have everyone coming back for seconds. This would be great served with a green salad, green beans or carrots.
Ingredients
- 4 confit duck legs (you can buy shop-bought)
- 4 shallots, chopped
- 3 fresh thyme sprigs, leaves stripped and chopped
- 175 ml red wine
- 200 ml chicken stock
- 1 handful flatleaf parsley, chopped
- 800 g potatoes, cut into 5cm/2in chunks
- 125 ml warm milk
- 200 g Comté cheese, grated
- 1 pinch each of salt and black pepper
- 4 confit duck legs (you can buy shop-bought)
- 4 shallots, chopped
- 3 fresh thyme sprigs, leaves stripped and chopped
- 6.2 fl oz red wine
- 7 fl oz chicken stock
- 1 handful flatleaf parsley, chopped
- 28.2 oz potatoes, cut into 5cm/2in chunks
- 4.4 fl oz warm milk
- 7.1 oz Comté cheese, grated
- 1 pinch each of salt and black pepper
- 4 confit duck legs (you can buy shop-bought)
- 4 shallots, chopped
- 3 fresh thyme sprigs, leaves stripped and chopped
- 0.7 cup red wine
- 0.8 cup chicken stock
- 1 handful flatleaf parsley, chopped
- 28.2 oz potatoes, cut into 5cm/2in chunks
- 0.5 cup warm milk
- 7.1 oz Comté cheese, grated
- 1 pinch each of salt and black pepper
Details
- Cuisine: French
- Recipe Type: Pie
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 75 mins
- Serves: 6
Step-by-step
- Warm the confit duck legs over a gentle heat to release the fat, then pour the fat into clean jam jars. You will need some for this dish, but save the rest for roasting potatoes another day.
- Remove the skin from the duck legs and discard it or slice and roast as a nibble. Pull away the duck meat with a couple of forks and shred it, removing and discarding any bones and gristle.
- Heat 2 tablespoons of the duck fat in a pan, add the shallots, thyme and plenty of black pepper. Allow the shallots to brown gently and once they are golden, add the wine and stock, then bring to the boil.
- Cook for a few minutes, then add the duck meat and the chopped parsley. Stir and set aside.
- Preheat the oven to 210°C/410°F/gas mark 6.
- Boil the potatoes in salted water for 20–25 minutes until tender. Drain them well, then add the warm milk and mash until smooth. Season with salt and black pepper.
- Grease a baking dish measuring about 18 x 28cm (7 x 11in) with duck fat.
- Pile in the meat mixture, then cover with mashed potatoes.
- Sprinkle the grated cheese on top and bake for about 25 minutes until heated through and browned on top.
This recipe is extracted from Rick Stein’s Secret France (BBC Books, £26). Photography by James Murphy.
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