For cooking the neck
- 1kg fresh duck neck (special thanks to Gartmorn farm for supplying)
- 1 onion, sliced
- 1 carrot, sliced
- 1 garlic clove
- Stock (veal, beef or duck)
- I bouquet garni
For the mash and vegetables
- 1 large swede
- 1 large celeriac
- 1 large carrot
- 3 large potatoes
- 100g butter
- 2tbsp of crème Fraiche
For the dressing
- 500g lamb’s lettuce or other leaves
- 1tbsp olive oil
- 2tbsp walnut oil
- 1tbsp red wine vinegar
- Salt and pepper
1. Preheat an oven to 180°C. Peel and wash all vegetables.
2. Sear the skinned duck neck in a roasting tray. Add the onions and carrots and sauté, stirring often until all is a golden colour.
3. When the neck is caramelised and light brown, add the stock and bouquet garni. Bring to the boil, cover with a lid or foil and place in the oven at 180°C. Cook for an hour, or until the meat is falling apart. Leave to cool down.
4. While your duck is cooking, peel the swede, carrot, celeriac and potatoes.
5. Once peeled, cut slices of about 2cm wide of celeriac, carrot and swede.
6. Cut the slices into 3 or 4 shapes of your choice for each vegetable, except the potatoes.
7. Cook the shaped vegetables in salted boiling water until soft, and place in ice-cold water to stop them cooking. Drain and reserve. By now you have carrot, swede and celeriac shape vegetables.
8. Cut the potatoes into big chunks. Put them in a large pot and cover with water. Add two pinches of sea salt, cover and bring to the boil, then simmer until all is cooked. Drain well and set aside.
9. When the duck is cool, shred the meat from the bones, keeping an eye out for very small bones; set the meat aside.
10. Pass the stock through a sieve and add to the meat.
11. Peel, slice and sweat a carrot and an onion for 10 minutes on a medium heat. When soft, add the meat, season well, add the stock and stir. Taste and season again if needed.
12. Butter a dish or a pot that you will use for cooking and serve the pie, and place the meat at the bottom.
13. Finish your mash by crushing the cooked vegetables, add 100g butter and a large spoon of crème Fraiche, stir and taste. Season well and taste again.
14. Put the mash on top of your duck meat and level well using a spatula. Push your shaped vegetables into the mash, add a few cubes of butter and place in a pre-heated oven at 200°C for 20 to 30 minutes.
15. Whisk your oils with the vinegar, add in the lettuce, stir it and serve with the piping hot pie when ready. Enjoy with friends.
With spring around the corner, get cooking some good, hearty food.
*Although this recipe was featured on their January special, is a dish you can cook at any time of the year.
As published on Sunday Herald Life, 21 Jan 2018