Menu
CDWM SA - Ep.9 - SJ's - Main

SJ’s Duck & Cherry Pie

Ingredients

Serves: 4 people

Preparation time: 90 min

  • 2 small / 1 large duck
  • 3 tbsp olive oil
  • 1 red onion, sliced
  • 6 rashers rindless back bacon, chopped
  • 250 g portobellini mushrooms, sliced
  • 1 tbsp fresh thyme, chopped
  • 500 ml chicken stock
  • 1/4 cup port
  • 410 g tin pitted black cherries
  • 1 pkt ready-made puff pastry
  • flour, for dusting
  • 1 egg, beaten

Preparation method

  • Preheat oven to 180C.
  • Prick duck skin all over with fork. Cook for 30 min per 500 g.
  • When cooled, cut into bite-size portions.
  • Heat oil and sauté onion until transparent.
  • Add bacon, mushrooms and thyme. Cook for 2 min.
  • Add duck meat, chicken stock, port and cherries (including the liquid). Cook for 5 min.
  • Spoon mixture into 4 individual dishes. Allow to cool.
  • On floured surface, roll out pastry and cut out shapes slightly larger than the dishes (to extend slightly over sides of dish).
  • Brush with beaten egg and seal edges with fork.
  • Bake ± 30 min, until pastry is golden.