DUCK CONFIT AND RED WINE COTTAGE PIE
This is an easy recipe but so rewarding and a real crowd-pleaser. Using Luv-a-Duck confit legs makes it simple.
4 Luv-a-Duck confit duck legs
5 golden shallots, chopped
5 thyme sprigs
5 swiss brown mushrooms, sliced
200ml chicken stock
150g frozen peas, defrosted
A handful of chopped flat leaf parsley
750g washed white potatoes, peeled
200g grated parmesan
Warm the duck legs in the microwave according to the instructions on the packet but only for 2.5 minutes. Pierce the plastic and drain out the liquid. Remove the skin and fat and shred the meat into a bowl.
Heat 1Tbsp olive oil in a pan and add the shallots, thyme sprigs and mushrooms. Season with black pepper. Cook for about 3 minutes.
Add the wine and stock and bring to the boil. Cook for around 3 minutes to slightly reduce.
Add the duck meat, peas and chopped parsley and cook for about 2 minutes. Season with sea salt to taste.
Preheat the oven to 210 degrees celsius.
Cut the potatoes into large pieces, put into a saucepan of cold water and bring to the boil. Simmer for around 25 minutes until soft. Drain off the water and mash with the milk. Season to taste with sea salt.
Place duck mixture in a greased ovenproof dish, approx. 25cm x 25cm. Cover with the mash potato and sprinkle over the grated cheese.
Cook for approximately 25 minutes until the top is golden.