Ingredients

1.5kg duck leg meat
1ltr Essential Cuisine Premier Veal Jus (made up to instructions)
Sprig of thyme
200g carrots brunoise
200g celery brunoise
200g onion, finely diced
6 garlic cloves, crushed
200g lard
600g plain flour
70ml milk
Salt and pepper

Method

1. For the filling, first warm the duck legs gently, remove the meat and ensure no bones are in the meat and set aside
2. Finely dice the celery, onion, garlic, and carrots and slowly sweat them down in a little bit of vegetable oil, do not colour the vegetables, but let it gently caramelize
3. Add the duck and the Essential Cuisine Premier Veal Jus and let it cool down with a sprig of thyme for 30 minutes. Set aside and allow to cool
4. For the pastry, gently bring the milk and the lard to the boil
5. Sieve the flour and a pinch of salt together in a separate bowl, when the lard has completely melted and the milk is starting to boil add it to the flour and stir with a wooden spoon
6. Mould the pies. It’s important to work quickly and in a warm area as the pastry loses its consistency and goes tough when it cools because of the fat content
7. Once they are moulded in, bake at 180°c for around 30-40 minutes
8. Serve hot with mash and seasonal vegetable and an onion gravy, or cold on a Ploughman’s

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