Duck and red wine pie recipe
A generous glass of full-bodied Merlot helps to create a wonderfully balanced sauce in this comforting, rich duck pie – it would make a wonderful weekend lunch or supper party dish
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Cooking tools:
- Oven
- Pie dish
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Measuring cup
- Mixing bowl
- Pastry brush
- Baking sheet
- Colander
- Spoon
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
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