4 Duck Legs
500ml good brown stock
100ml red wine
4 cloves garlic
1⁄2 a celeriac
Salt and pepper to taste
4 large potatoes
1 egg yolk, and a little grated parmesan
1 head Hispi cabbage
Braise the duck legs in the stock, rosemary, thyme and 2 garlic cloves at 165 for 3 hours. While they are cooking peel and boil the potatoes, once cooked strain off and put through a potato ricer, adding softened butter, salt and milk to finish to a creamy mash. Then fold through 1 egg yolk and set aside in a piping bag.
For the pie mix, finely dice an onion and the garlic, sweat this down with some thyme and a little salt, then add diced carrot and celeriac and continue to sweat until they are cooked but still have a little bite. These should be chopped chunky so the pie mix keeps a textured feel. Once the duck legs are cooked, strain off the stock and add this to the pan, reduce by half. Pick the duck into good chunks and fold through the veg. Chop some parsley and tarragon, and season to taste. null
Lace the mix in pie dishes, pipe on the mash and finish with a little parmesan. Serve with some buttered hispi cabbage.