A quality duck pie recipe that proves wild duck is the most superior kind on the market.

Rich in flavour, high in protein and filling to boot, duck, like all game meat, is the go-to bird for those in the know. Wonder how those wildfowlers are able to keep their strength up and go out onto the foreshore time after time? You only need look at what they bring down from the sky.

Ingredients for this duck pie recipe

This duck pie recipe serves 4

8 duck legs
200g chopped red onion
20g fresh chopped garlic
10g fresh thyme
50g prunes
100ml game jus (essential)
600g mashed potato
200g hispi cabbage
Cornish sea salt
Milled black pepper

Method for this duck pie

Season and sear the duck in a hot pan then roast in the oven at 140ºC for three hours.

Remove from the oven and allow to cool slightly before taking all the meat off the bone.

Sauté the onion and garlic and add the flaked duck, thyme and prunes.

Pour over the game jus and bring to the boil.

Place into a serving dish and pipe on the potato.

Place duck pie under the grill to colour and serve with some hispi cabbage.