A hearty twist on the classic British cottage pie, this Duck Cottage Pie brings the rich, gamey flavour of confit duck together with creamy mashed potatoes and a golden, bubbling cheese topping. Perfect for cosy evenings or a pubstyle dinner at home, it’s simple to prepare yet impressively indulgent.
Ingredients (serves 4–6)
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4 confit duck legs (shop bought or homemade)
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4 shallots, finely chopped
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A few sprigs fresh thyme, leaves stripped
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175ml red wine
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200ml chicken stock
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Handful flat leaf parsley, chopped
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800g potatoes, peeled and cut into chunks
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100–125ml warm milk
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150–200g Comté or mature cheese, grated
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Salt & freshly ground black pepper
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Optional: duck fat (from the confit) for frying/greasing dish
Method
1.Warm the duck & save fat
Place the confit duck legs in a pan over low–medium heat to warm them through and release some fat. Pour off some fat into a small jar for later use.
2. Shred the meat
Remove the skin and discard (or crisp it separately). Pull the duck meat off the bones with two forks and shred it.
3. Make the filling
Heat 2tbsp duck fat in a frying pan. Add shallots, thyme, and plenty of black pepper; cook gently until the shallots are golden. Add the red wine and chicken stock, bring to a boil, then simmer briefly. Stir in the shredded duck and chopped parsley. Remove from heat.
4. Cook the mash
Boil the potatoes in salted water for 20–25min until tender. Drain, then mash with warm milk until smooth and creamy. Season with salt and pepper.
5. Assemble the pie
Grease a baking dish (18×28cm) with duck fat. Spoon in the duck mixture, then spread the mashed potato evenly on top. Sprinkle the grated cheese over the mash.
6. Bake
Preheat oven to 210°C (fan 190°C / Gas 6) and bake for 25min, until the top is golden and bubbling.
Serving & Tips
- Serve hot with buttered green beans or peas, a simple salad, or braised red cabbage for a true British pub style experience.
- A handful of cooked peas or corn stirred into the filling adds colour and texture.
- A dash of mustard or Worcestershire sauce in the filling can give a subtle tang that balances the richness.
- Can be Frozen!
Recipe: Rick Stein - BBC Food