French-style duck pie - delicious. magazine

Ingredients

• 2 duck legs
• 2 duck breasts
• Small bunch fresh thyme
• 1 garlic bulb, sliced in half horizontally
• 3 bay leaves
• 35g unsalted butter
• 100g cubed pancetta
• 2 leeks, trimmed and sliced
• 1 medium carrot, halved lengthways and finely sliced
• 80g plain flour
• 125ml dry white wine
• 1 litre chicken stock
• 2 tbsp single cream
• 1 large free-range egg yolk
• For the pastry
• 350g plain flour, plus extra to dust
• ½ tsp fine salt
• 250g unsalted butter, frozen for 1 hour, plus extra to grease
• 8-10 tbsp ice-cold water
• Specialist kit
• 23cm loose-bottomed cake tin