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Duck Pie Recipe

Duck Pie Recipe

Duck Pie with Mango Watercress Salad and Warm Walnut Vinaigrette

Duck Pie with Mango Watercress Salad and Warm Walnut Vinaigrette, the Mogg's Country Cookhouse way. Recipes Duck Pie Recipe European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 packet ready rolled puff pastry
  • 1 duck
  • 50ml reserved duck fat
  • 50ml flour
  • 300ml white wine
  • 200ml stock
  • juice and rind of 1 orange
  • salt and pepper
  • For the Mango Salad
  • 1 mango, sliced
  • 4 handfuls watercress
  • 1 spring onion
  • For the Walnut Dressing
  • 2 tbs honey
  • 2 tbs cider vinegar
  • ¼ cup olive oil
  • 100g walnuts

Instructions

  1. Prick the duck skin with a fork and rub well with salt and pepper. Place on a grid in a roasting pan and cook in a 180°C oven until duck is tender (about 2 hours). When cooled, remove flesh from the bone and set aside. Keep 50ml duck fat in a saucepan and add flour.
  2. Cook over a low heat for 2 minutes. Take off the heat and add the wine and stock and blend well with a whisk to avoid lumps. Reduce the sauce until it is thick enough to coat the back of a wooden spoon. Add the orange juice and rind, and season to taste. Add the duck meat. Roll out your pastry and cut 8 equal rounds from the sheet.
  3. Place the pie filling on four rounds, top with the other rounds and seal with a fork. Brush with beaten egg before baking for about 25 minutes in a hot oven at 200°C until the pastry is golden.
  4. To make the vinaigrette, mix together all ingredients except the nuts. Fry walnuts in a little oil until toasted. Add the vinaigrette to reduce for a minute before dressing the salad.
  5. Place a handful of watercress on each plate, top with a slice or two of mango and a few slices of spring onions. Drizzle with warm walnut vinaigrette.

Wine suggestion Newton Johnson Pinot Noir

Looking for more pie recipes? Check out our list of sweet and savoury pie recipes

Mogg’s Country Cookhouse

Open Wednesday to Sunday from 12pm to 2:30pm

+27 (0) 76 314 0671

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