• Duck and cherry pie really is a mouth-watering dish. Duck meat is known for its richness, which makes it absolutely perfect for tender pie filling. Cherries add a refreshing fruitiness to the meat, and the two are united by golden, flaky pastry. 

    Duck and cherry pie


    • 1 whole duck, deboned
    • 45ml (3 tbsp) olive oil
    • 1 red onion, sliced
    • 6 strips rindless back bacon, chopped
    • 250g portobellini mushrooms, sliced
    • 15ml (1 tbsp) fresh thyme, chopped
    • 500ml (2 cups) chicken stock
    • 60ml (¼ cup) port (optional)
    • 1 x 410g tin pitted black cherries
    • salt and freshly ground black pepper, to taste
    • 1 packet ready-made puff pastry, thawed
    • flour, for dusting
    • 1 egg, beaten



    Preheat the oven to 180°C.


    Prick the duck skin with a fork, place it in a roasting tin and cook in the preheated oven for 30 minutes per 500g. When cooked, remove from the oven and cut into bite-size portions.


    Heat the oil and sauté onion until transparent. Add bacon, mushrooms and thyme, and cook for 2 minutes.


    Add duck meat, chicken stock, port (if using), cherries with liquid, and seasoning, and cook for about 5 minutes.


    Spoon the mixture into 1 large ovenproof pie dish or 4 individual dishes. Roll out the pastry on a floured work surface, cut out the right-sized shape to cover the pie mixture and extend slightly over the sides of the dish. Brush with beaten egg and seal the edge with a fork. 6 Bake until the pastry is golden and crisp, about 30 minutes.