Rick Stein's duck cottage pie - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein’ s duck cottage pie By You Magazine - November 3, 2019 As served to the vineyard workers during the grape harvest by Aude Bonnetain and her family who make excellent Burgundy in Auxey-Duresses. The feasts – prepared by Aude’s mother – are exceptional and this dish in particular is a standout. James Murphy SERVES 4-6 4 confit duck legs (bought or see the book for homemade) 4 shallots, chopped a few fresh thyme sprigs, leaves stripped and chopped 175ml red wine 200ml chicken stock (see the book for homemade) handful flat-leaf parsley, chopped 800g potatoes, cut into 5cm chunks 100ml-125ml warm milk 150g-200g Comté cheese, grated salt and Rick’s peppermix (see note) or black pepper 1. Warm the confit duck legs over a gentle heat to release the fat, then pour the fat into clean jars. You need some for this dish but save the rest for another day. 2. Remove the skin from the duck legs and discard it or slice and roast as a nibble. Pull away and shred the duck meat with a couple of forks, discarding any bones and gristle. 3. Heat 2 tablespoons of the duck fat in a pan, add the shallots, thyme and half a teaspoon of peppermix (or plenty of black pepper). Allow the shallots to brown gently and once they are golden, add the wine and stock, then bring to the boil. 4. Cook for a few minutes, then add the duck meat and the chopped parsley. Stir and set aside. 5. Preheat the oven to 210C/190C fan. Boil the potatoes in salted water for 20-25 minutes until tender. Drain them well then add the warm milk and mash until smooth. Season with salt and a big pinch of peppermix or some black pepper. 6. Grease a baking dish measuring about 18cm x 28cm with duck fat. Pile in the meat mixture, then cover with mashed potatoes. Sprinkle the grated cheese on top and bake for about 25 minutes until heated through and browned on top. 7. Serve with a green salad, green beans with garlic and fried breadcrumbs or carrots à la fermière (recipes for both in the book). MY SECRET PEPPERMIX In a spice grinder place 1 chipotle chilli (seeds removed), 1 pasilla chilli (seeds removed), 2 tbsp white peppercorns, 2 tsp Szechuan peppercorns and 1 tbsp salt. Blitz everything together until combined. Get Rick’ s book with 20 per cent off Rick Stein’s Secret France by Rick Stein will be published on Thursday 31 October by BBC Books, price £26. To pre-order a copy with free p&p for £20.80 until 10 November, visit mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved