Mini duck pies with broad bean mash

Mini duck pies with broad bean mash

Bitesize Savoury
Marina Oliphant


Quantity Ingredient
2 tablespoons olive oil
3 duck marylands, trimmed
2 french shallots, finely chopped
2 garlic cloves, crushed
50g bacon, finely diced
1 small carrot, finely diced
1 stick celery, finely diced
3-4 sprigs thyme
2 fresh bay leaves
185ml red wine
375ml beef stock
80g redcurrant jelly
sea salt and freshly ground black pepper
2 potatoes, roughly chopped
30g butter
300g blanched and peeled broad beans

Shortcrust pastry

Quantity Ingredient
300g plain flour
120g cold unsalted butter, cubed
pinch, salt
2 egg yolks


  1. Preheat the oven to 170°C. Heat the oil in a large, heavy-based, ovenproof saucepan over medium–high heat, add the duck and brown on each side. Remove from the pan. Add the shallot and garlic to the pan and sauté for 1–2 minutes or until softened and translucent. Add the bacon and cook for 2 minutes. Add the carrot, celery and herbs and cook for 4–5 minutes or until softened. Stir in the wine, stock and jelly. Bring to the boil, arrange the duck on top, cover, transfer to the oven and bake for 1½ hours or until the meat is falling off the bones.
  2. Meanwhile, to make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and 80 ml cold water and pulse again until just starting to come together. Knead on a floured surface to bring together, shape into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  3. Remove the duck from the sauce. Place the sauce over medium– high heat and cook for 10 minutes or until thickened. Remove the thyme sprigs. Discard the skin from the duck and shred the meat from the bones. Stir the duck meat back into the sauce and season with salt and pepper. Cool.
  4. Place the potato in a saucepan of water, bring to the boil and cook for 10 minutes or until tender. Drain, add the butter and mash until smooth. Add the broad beans and roughly mash then season.
  5. Increase the oven to 190°C. Lightly grease twenty 6 cm x 2.5 cm pie tins. Roll out the pastry to 5 mm thick and, using an 8 cm cutter, cut out 20 circles. Press each circle into the tins, trimming excess pastry. Divide the duck mixture between the tins, top with the mash and bake for 20–25 minutes or until the pastry is golden and crisp. Cool slightly in the tins, then remove using a butter knife.
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