British Pie Week

It’s British Pie Week, and despite our pubs being closed, we’re still celebrating the joy of pies at home.

Here’s a recipe for our Group Exec Chef Alice’s confit duck shepherd’s pie with mustard mash and duck crackling. Perfect with a pint of Goram IPA!

Prepare the duck legs

• Two duck legs
• 30g salt
• 5 black peppercorns
• 1 sprig of thyme

Cover the duck legs in the salt, thyme and black peppercorns for 24 hours. Wash the legs, pat dry, then cover in cooking oil and cook slowly for 4 hours. Allow to cool, then separate the meat with a fork until completely shredded, keeping the skin to one side for the crackling.
Pat the skin dry, lay on a greaseproof tray and bake at 140c for around an hour, or until dry and crisp.

For the pie

• ½ carrot finely diced in 1mm squares
• ½ banana shallot finely diced
• 1 clove of garlic crushed
• 1 sprig of thyme

• ½ celery stick, peeled and finely diced

Sweat these ingredients in a pan with a little oil until soft and translucent. Add the duck meat, with 100ml beef stock and a little red onion marmalade. Season to taste.

Mix 150g of mashed potato with a tablespoon of wholegrain mustard and top the pie. Bake in the oven at 180c for 20 minutes until golden brown. Crush the crispy duck skin and sprinkle over the top. Enjoy!