Duck Shepherd’s Pie
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 duck, about 5 1/2 lb (2.5 kg)
- 2 cups (500 ml) red wine
- 1 cup (250 ml) duck stock or chicken broth
- 2 onions, 1 coarsely chopped and 1 finely chopped
- 4 garlic cloves, quartered
- 2 sprigs thyme
- 1 bay leaf
- 1 tbsp butter
- 1 tbsp breadcrumbs
- 1 tbsp Parmesan cheese, freshly grated
- 1 tbsp fresh chives, finely chopped
- 6 cups (1 kg) Yukon Gold potatoes, peeled and cubed (about 9 medium potatoes)
- 1/2 cup (50 g) sharp cheddar cheese, grated
- 2 tbsp butter
- 3/4 cup (180 ml) milk
- 1 egg yolk
- 1 tbsp fresh flat-leaf parsley, finely chopped
Instructions
- 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.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- 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).
- 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.
- Debone and remove the fat from the duck. Compost the bones and the fat. Cut the meat into small pieces. Set aside.
Featured in the book Ma cuisine week-end Book (French Version)