Duck Shepherd's Pie
Duck Shepherd's Pie
Rating: (1 rated)
  • 1 duck, about 5.5 lbs (2.5 kg)
  • 2 cups (500 ml) red wine
  • 1 cup (250 ml) duck stock or chicken broth
  • 1 onion, coarsely chopped
  • 4 cloves garlic, peeled and quartered
  • 2 sprigs thyme
  • 1 bay leaf
  • Salt and pepper
  • 1 onion, finely chopped
  • 1 tablespoon (15 ml) butter
  • 1 tablespoon (15 ml) breadcrumbs
  • 1 tablespoon (15 ml) fresh Parmigiano-Reggiano cheese, grated
  • 1 tablespoon (15 ml) fresh chives, chopped
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • Place the duck in a large pot and cover with water. Bring to a boil. Reduce the heat and simmer for 30 minutes.
  • Drain and return the duck to the pot. Add the wine, duck stock, onion, garlic, thyme, and bay leaf. Season with salt and pepper. Bake for about 2 hours and 30 minutes or until a meat thermometer reads 82 °C (180 °F).
  • Remove the duck from the pan and let cool. Strain the cooking juices through a sieve. Discard the garlic, onion and herbs. Allow the fat to come the surface of pan juices and skim. You’ll need 375 ml (1 1/2 cups) of skimmed pan juices.
  • Debone the duck and cut the meat into small pieces. Set aside.
  • Description
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