Roast duck pie with mushrooms & sage forcemeat balls

duck pie

duck pie

duck pieFor the filling:

Fry diced bacon until crisp – drain and reserve

Season the duck legs and fry until both sides are golden

Transfer to oven and cook through

Drain off excess fat

Heat a large, flameproof casserole over a high heat, lower the heat slightly, add the bacon and oil and fry until crisp and lightly golden. Lift onto a plate with a slotted spoon. Season the duck legs with salt and pepper, add to the casserole and fry all over, until golden brown. Set aside with the bacon. 3. Pour away all but 1 tablespoon of the duck fat from the casserole, add the shallots and fry until they begin to take on a little bit of colour. Sprinkle them with the sugar and continue to cook until nicely golden on all sides. Add the carrots and fry for 2-3 minutes, then add the garlic and fry briefly. Pour in the red wine, beef stock and redcurrant jelly, and bring to the boil. 4. Preheat the oven to 180°C/fan160°C/gas 4. Stir the bacon into the casserole, rest the duck legs on top, cover and roast for 11/4 hours, until the duck is very tender. 5. Lift the duck legs out of the casserole and set aside until cool enough to handle. Meanwhile, skim off the excess fat from the top of the sauce, place the casserole over a medium heat and bring to a simmer. Mix the soft butter and flour until smooth, then stir into the sauce. Simmer for 2-3 minutes until thickened, then stir in the peas, chopped mint and seasoning to taste. Remove from the heat. 6. Discard the skin from each of the duck legs and cut them in half at the joint. Take the meat off the thighs, (discarding the bones), break into small pieces and stir into the sauce. Stand the duck drumsticks upright in 4 x 350ml deep ovenproof pie dishes (ours were 11cm wide and 6cm deep). Spoon the sauce around each leg. Wrap the top of the legs in foil so they don’t burn in the oven. 7. Unwrap the pastry and divide into 4. Roll each piece out on a lightly floured surface to make a 15cm disc, and cut a cross in the centre of each. Beat the yolk with 1 teaspoon cold water, then brush it onto the underside edges of each disc. Position the discs over the pie dishes so that the duck drumsticks poke through the holes. Press the edges firmly onto the rims and sides of the dishes. Chill for 20 minutes. 8. Preheat the oven to 200°C/fan180°C/gas 6. Put the pies onto a baking tray, brush the pastry with the remaining egg/water mix. Bake for 25 minutes until the pastry is crisp and golden. Return bacon to the pan

Add chopped mushrooms

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Fry mushrooms until golden

OLYMPUS DIGITAL CAMERAAdd red wine + chicken stock + bay leaves

3

For the pastry:

Sift the flour & add diced butter

Rub the fat in to the flour until it looks like fine breadcrumbs

4

Add chopped parsley & mix

Add cold water & mix until the dough is smooth & firm

5

Form a ball and wrap in cling film

Chill for 30 minutes

For the forcemeat balls:

Mix together white breadcrumbs + chopped sage & parsley + finely sliced spring onions
+ grated lemon zest + chopped streaky bacon + sausage meat + salt & pepper + beaten egg

13

Roll into balls and chill

OLYMPUS DIGITAL CAMERARemove duck legs and allow to cool

Add flour and redcurrant jelly to the wine & mushroom pan to create a rich, well seasoned sauce

Allow to cool

16Remove the duck meat from the legs

Add the meat to the red wine sauce & pour into pie dish

15

Arrange the the forcemeat balls over the sauce so that they will support the pastry lid

17

Roll out the parsley pastry

Roll out the pastry until it’s about 2.5 cm larger than the top of the pie dish

19

Cut off thin strip of pastry from around the edge & brush with beaten egg

Press the pastry strip onto the rim of the dish and brush with more egg

20

Top with the pastry lid & press the edges together to sea

21

Press edge of fork around the rim

Decorate with pastry ‘leaves’ from the trimmings & make a steam hole in the lid

10

Brush the lid with more beaten egg & chill for 30 minutes

OLYMPUS DIGITAL CAMERABake at 200C for 25-30 minutes until the pastry is crisp and golden

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34 2016

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Croque Monsieur

Ham + Gruyere + Dijon mustard + quality sliced white bread

croque monsieur 21 2016

Spread mustard on bread

croque monsieur 13 2016

Top with sliced ham & sliced or grated Gruyere

croque monsieur 14 2016

Top with another slice of bread

Butter both sides of the bread & place the sandwich in a hot ‘dry’ frying pan

Cook over medium heat (about 3-4 minutes)  or until golden brown on both sides

 

croque monsieur

Make a thick Bechamel

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Allow to cool

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croque monsieur

Spread bechamel on the top slice & sprinkle over more grated Gruyere

Grill under a medium heat until cheese has melted and is golden

croque monsieur 2017

croque monsieur 11 2017

croque monsieur 6 2016

Great for weekend brunch

& if you’re extra hungry, top with a fried egg for a Croque Madame!

Prawn montaditos

Montaditos

Montaditos

With bacon

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Toast some sliced baguette & spread with alioli
Fry raw prawns in olive oil for 1 minute
Wrap in smoked or unsmoked bacon
Return to pan and cook through ’til golden
Skewer the prawns on to the prepared alioli toasted baguette bases

Or with egg

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Poach raw prawns – reserve & cool
Boil a couple of eggs, to taste
Skewer green olives + prawns through the egg slices & in to the prepared alioli toasted baguette bases

Montaditos

Great with well chilled Cava Brut

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