Duck and cherry pie

Duck and cherry pie recipe

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

Ingredients

  • 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

Instructions

1

Preheat the oven to 180°C.

2

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.

3

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

4

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

5

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.

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