Duck and cherry pie – Food & Home Magazine

Ingredients

• 1 whole duck, deboned
• 45ml (3 tbsp) olive oil
• 1 red onion, sliced
• 6 strips rindless back bacon, chopped
• 250g portobellini mushrooms, sliced
• 15ml (1 tbsp) fresh thyme, chopped
• 500ml (2 cups) chicken stock
• 60ml (¼ cup) port (optional)
• 1 x 410g tin pitted black cherries
• salt and freshly ground black pepper, to taste
• 1 packet ready-made puff pastry, thawed
• flour, for dusting
• 1 egg, beaten