Recipe Sections
Filling:
1 onion, chopped
2 tsp Luv-a-Duck duck fat
1 garlic clove, sliced
1 carrot, peeled & finely diced
1 stick of celery, finely diced
Salt and pepper
3 Luv-a-Duck raw duck legs
1 cup dry sherry
2 bay leaves
1/4 cup tomato sugo (or 2 chopped tinned tomatoes)
1 tsp orange zest
100g pitted black olives, chopped
Pastry:
1 cup plain flour
1 cup self raising flour
1/2 cup olive oil
1/2 cup sherry
2 egg yolks to brush the pastry
Filling:
1. In a heavy based saucepan gently cook the onion in the oil until soft.
2. Add the garlic, carrot, celery and salt and pepper and cook for about 10 mins until soft and golden. Remove from the pan.
3. Turn the heat on and add the duck legs. Brown all over season and add the sherry, bay leaves, tomato and zest.
4. Simmer with the lid on for about 90 mins until the meat falls off the bone. There should only be a little bit of liquid left.
5. If the mixture is quite wet, reduce the liquid a little as this will seep through the pastry. The key is to keep the mixture moist but not wet.
6. Allow to cool, check the seasoning and then add the olives.
Pastry:
1. Combine all the ingredients and process until the dough comes together.
2. Pour onto a bench and knead to bring together. The dough will be quite soft. If it is too sticky add a little more flour.
3. Wrap in plastic and chill for 20-30 mins.
To assemble:
1. Preheat the oven to 180C.
2. Take about 50g of the pastry and using a little flour roll into a circle about 5mm thick.
3. Place a teaspoon of mixture on the centre, brush the edges with egg wash and pull edges together to enclose, pressing the ends together so you have formed a pie.
4. Turn over onto a baking tray, brush with egg and repeat until finished.
5. Bake for 15 mins or until golden.
6. Serve warm.