Duck Shepherd’s Pie

Instructions

1. 1

   Place the duck in a large pot and cover with water. Bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes.

2. 2

   With the rack in the middle position, preheat the oven to 350°F (180°C).

3. 3

   Drain the duck and return it to the pot. Add the wine, duck stock, the coarsely chopped onion, garlic, thyme, and bay leaf. Season with salt and pepper. Bake for 2 hours and 30 minutes or until a meat thermometer inserted into the centre of a thigh reads 180°F (82°C).

4. 4

   Transfer the duck to a large plate and let cool. Strain the cooking liquid through a sieve. Compost the aromatics. Allow the fat to come the surface of the cooking liquid and skim it off. You should obtain 1 ½ cups (375 ml) of cooking liquid, without the fat.

5. 5

   Debone and remove the fat from the duck. Compost the bones and the fat. Cut the meat into small pieces. Set aside.