Duck pie


  • 750g of mashed potato
  • 250g of boneless, skinless duck confit
  • 250g of butternut squash
  • 30g of butter
  • 20cl of milk
  • 2 shallots
  • 1-2 tablespoons of French-style mustard
  • Salt
  • Pepper


  • Cut the butternut squash into small pieces, then transfer these to a pot with a small amount of butter. Add enough water to cover the half of it. Place the lid on the pot and then cook until the squash is quite soft, water incrementally as you go, if needed. Drain and mash the squash then place the pot over low heat so it dries up.
  • Boil the potatoes until they’re quite clear, then leave them to cool somewhat so you can peel them without burning your hands. Throw the potatoes into a pot (separate from the butternut squash) over low heat as well and then mash them. Next add the milk bit by bit, stirring well. Lastly add the butter.
  • Add the squash to the mashed potato. Salt and stir rapidly.
  • Pluck the meat off the duck confit. Finely mince the shallot. Dice parsley.
  • Pour some of the grease from the duck into a frying pan and brown the shallots over medium heat until they’re golden.
  • Add the plucked duck meat, increase the heat and brown very quickly.
  • Remove from heat then add the mustard and parsley, stirring this all together.
  • Use the meat to cover the bottom of a pie dish, then cover with the purée.
  • Bake in the preheated oven (180 °C) for twenty minutes, then move to the oven grill so the top of the pie becomes nice and crisp.
  • Serve quite warm – a side of salad would suit this perfectly, for one.

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