Friday, 3 May 2013


This is the last duck recipe i am going to post for now, I promise. You can look forward to a few pork inspired recipes next, but seeing as we are still enjoying the loot from my last food order, it makes sense to cram in another fabulous little recipe featuring produce of the month.

Little Roast Duck & Prune Pies
Should you so happen to have left over roast duck (unlikely i know, but anything is possible ) this is a great way to use it up. Truth be told, it's also reason enough to roast a duck - just make sure you enjoy some of the hot, crispy skin when it comes out the oven before you shred it up for the pie. I had some brandy soaked prunes hanging about which I buried in the pie filling for an added surprise as I adore the combination of meat and fruit. You can omit this , or alternatively use a fresh fig or perhaps half a stoned plum when in season. 

makes 5-6 small pies
meat of half a ready roasted duck - off the bone & chopped
1  bag of giblets that came with the duck
1 shallot  - peeled & diced
1 carrot - peeled and diced
1 piece of celery - diced
1/2 cup red wine
1/2 cup water
salt & black pepper for seasoning
1 tablespoon grated parmesan

1 x roll ready puff pastry
flour for dusting
1 egg  - lightly beaten

6 x brandy soaked prunes

set the oven to 180degC.

Fry the diced shallot, carrot & celery in a bit of butter or olive oil until just tender, about 5 minutes. Add in the duck giblet bits and fry for a few minutes to brown. Now add in the wine and allow to come to the boil and reduce by half. Add in the water and allow to simmer until most of the liquid has evaporated and the veggies are just soft. Remove the giblet bits from the pan and season the cooked vegetables with salt & black pepper. Place the chopped duck meat into a food processor along with the parmesan and cooked vegetables, reserving the sauce. Blend to a rough paste and add in just enough of the cooking liquid to moisten the filling without making it too wet. Season to taste again.
On a floured surface roll out the puff pastry and cut it into 6 equal squares. Divide the duck filling mix between the pastry making up to 6 pies. The filling should be a generous mound in the middle of the pastry square. Press a prune into the top of each mound then bring up two diagonally - opposite corners of the pastry to the top of the pie - pinching it together to seal. Do the same with the other 2  pastry corners. Now pinch together the sides of the pastry to seal in the duck filling. Place the pies onto a greased, baking sheet, brush with the beaten egg and bake for 30-35 minutes until golden on top and underneath.

Remove from the oven and enjoy.

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