Roast Duck Shanks - Duck Shank Pie

The inspiration for this type of pie came from a quirky old English pie called Stargazie Pie made with pilchards - small whole fish which had their heads poking out of the pastry

INGREDIENTS

8 Luv-a-Duck Roast Duck Shanks
1 tbsp olive oil
1 medium onion, diced
8 button bushrooms, cut into 1/2
4 Swiss brown bushrooms, cut into 1/2
1 cup cooked lentils
1 tbsp parsley, chopped
Salt & freshly ground pepper

1 egg for egg wash
4 rounds puff pastry

METHOD

Remove the meat from 4 of the duck shanks and shred. Keep the other 4 to finish the pie.
Heat a suitable pan & add the olive oil. Allow to warm and cook the onion for 2-3 mins until opaque.
Add the mushrooms and cook for 2 to 3 minutes allow to cool.
Add the lentils and duck meat, stir in the chopped parsley.
Spoon into individual pie dishes and place one whole shank in the middle with the bone sticking up.
Brush the top of the pie dishes with a little of the egg wash
Make a hole in the middle of the pastry and place over the pies with the shank bone popping through the pastry.
Brush the tops with egg wash and bake in a hot oven 200C until golden.
Serve immediately.