Shepherd’s Duck Pie
2017 Cuvée Los Gatos Pinot Noir
2017 Santa Lucia Highlands Pinot Noir
For the meat mixture:
8ea Confit Duck legs (can be bought at local butcher shops and online, or make your own)
1 Qt Chicken stock
1 ea large carrot, peeled, ¼ in diced
2 ea ribs of celery, ¼ in diced
1 ea medium yellow onion, ¼ in diced
1 tsp ground black pepper
To Taste kosher salt
For the Mash
3lb Russet potatoes
4 oz Butter
1/2 C Heavy Cream
2 Tbsp Prepared Horseradish
1 C Grated Parmesan
To Taste kosher salt
Clean the duck meat, setting aside the skin, and bones. Shred the cleaned duck meat and set aside, there should be some duck fat coating the meat. In a mall pot, combine all the the duck skin and bones with the chicken stock and bring to a simmer. Allow to simmer, uncovered for 15-25 minutes, or until the liquid has reduced by half. Strain the duck broth and discard the skins and bones.
Make the mash:
While this is happening make the mashed potatoes and preheat your oven to 425*F. Peel and dice potatoes and place into another medium pot covered with cold water. Add ¼ C kosher salt and bring to a boil. In the meantime melt butter with cream and horseradish, reserve hot. When potatoes are tender/soft, about 30 minutes, strain from the salted water. Add in the melted butter/cream/horseradish mixture and half the parmesan. Mash together, taste for seasoning and reserve warm.
Make the meat mixture:
Heat a large saute pan to medium/high. Add onions, carrots, and celery, season with 1 Tbsp Kosher salt. Stir well for 1 min. Add duck meat and mix, allow edges of vegetables and meat to get a little crispy, about 2-3 min. Carefully add the duck broth and stir well.
Bring it all together and finish:
When liquid is reduced by half, place the full mixture evenly into an oven safe 13 x 9 casserole/baking dish. Cover the meat mixture with the mash in an even layer. Sprinkle the top with the rest of the parmesan. Place the casserole/baking dish into the preheated (425*F) oven on the top rack. Bake for 10 minutes then set your oven to broil on high. Broil for about 3-5 min or until the top golden brown. Remove the dish from the oven and allow to rest for about 5 minutes before serving.