Cooking with Luv-a-Duck: Everyday Gourmet with Justine Schofield - Duck Leg Shepherd's Pie

Marinate duck legs overnight in red wine, port, onion, carrot, celery, orange peels, bouquet garni (thyme, bay leaf, parsley), and garlic.

After marinating, pat duck legs dry with paper towels.

Heat olive oil in a deep pan and seal the duck legs until they have color.

Add whole vegetables (onion, carrot, celery) to the pan to color them as well.

Stir in tomato paste and flour to thicken the sauce.

Pour in the red wine and let it bubble to reduce and cook off the alcohol.

Add duck stock (or chicken/vegetable stock or water) until the duck is covered, and cook for 2 to 3 hours on low heat until the meat is tender and falling off the bone.

Remove duck legs from the sauce and let cool slightly before taking the meat off the bones.

Add prunes and fried porcini mushrooms to the sauce and let it bubble to combine flavors.

Boil potatoes, peel, and mash them with butter and cream, adding ripped parsley for texture.

Pour duck mixture into a baking dish and dollop the mashed potatoes on top, spreading evenly.

Sprinkle walnuts on top for crunch and generously add grated Parmesan cheese.

Bake at 200°C for about 20 minutes, or until the top is golden brown.

Equipment Needed

Spice Level:

Dietary

Allergens