Duck shepherd’s pie

• Préparation : 30 minutes
• Cuisson : 30 minutes
• Portions : 6

Ingrédients

• 600 g poached duck (cooked)
• 250 ml poached duck stock
• 1 kg (2 lbs) mashed potatoes
• 30 ml cream
• 1 egg, beaten
• 60 ml butter
• 2 chopped onions
• 3 green onions, chopped
• 60 ml Vidal ice wine or Vidal white wine from Domaine les Brome
• Bread crumbs
• Salt and pepper

Préparation

1. Prepare mashed potatoes and add the cream and egg.

2. Chop duck into pieces using a knife.

3. Melt 20 ml of butter in a saucepan and brown the onions. Deglaze with the Vidal ice wine. Add salt and pepper to taste, stock and mix together. Cook for 15 minutes on low heat. Let cool, then add the duck meat and mix well.

4. Preheat the oven to 230 oC (450 oF). Grease a casserole dish. Spread the duck mixture on the bottom and top with mashed potatoes, sprinkle with the bread crumbs and drizzle melted butter on top. Place in the oven for 15 minutes to brown the top.

Trucs et astuces

Poached Duck

• 1 Brome Lake whole duck
• Salt and pepper
• 750 ml water or duck stock
• 750 ml milk
• 300 ml mirepoix (diced carrots, celery and onion)
• 60 ml smoked ham, cubed (optional)
• Pinch of thyme
• Pinch of oregano
• 1 pine tree branch, approximately 4 inches long (optional)

 

1. Remove the duck from it’s packaging, and remove the giblets. Rinse the duck under cold water and pat dry. Season and poach the duck in the water (or duck stock) and milk, along with the mirepoix, seasonings and pine branch (optional). Cook covered for 1.5 to 2 hrs. or until the meat falls easily off the bone.