Duck and red wine pie recipe | Sainsbury`s Magazine

Ingredients

• 1 x 160g pack smoked bacon lardons
• 1 tsp sunflower oil
• 6 large duck legs
• 225g small shallots, peeled
• 1 tsp any sugar
• 45g butter
• 2 garlic cloves, crushed
• 45g plain flour
• 300ml full-bodied red wine e.g. Merlot
• 500ml beef stock
• 1 tbsp redcurrant jelly
• 300g slender carrots, roughly chopped
• 1 x 320g sheet ready-rolled shortcrust pastry
• 200g frozen peas
• 2 tbsp mint leaves, chopped
• 1 egg beaten