Duck Ragu and Kirsch Cherry Pie. Is there anything better than a slice of pie in winter? Try this recipe with delicious confit duck wrapped in golden puff pasty.
1 tbsp olive oil
1 large onion
2 stalks celery
2 cloves garlic
2 tsp finely chopped fresh rosemary
2 tbsp plain flour
⅓ cup red wine
¼ cup kirsch
1½ cups chicken stock
2 bay leaves
3 cups (475g) shredded confit or 4 slow-cooked duck legs
425g pitted black cherries
4 sheets puff pastry
1 egg, lightly beaten
Heat oil in a medium saucepan over medium heat. Add chopped onion, finely chopped celery, finely chopped prosciutto, crushed garlic and rosemary. Cook, stirring, for 10 minutes, or until tender.
Stir in flour. Cook for 1 minute. Add red wine. Reduce by half. Add kirsch, stock and bay leaves. Bring to boil. Reduce heat and simmer, uncovered, for 10 minutes, or until rich and thick. Cool. Remove bay leaves. Stir in shredded duck and drained cherries. Season to taste.
Preheat oven to 220˚C. Grease a 20cm springform pan. Slice one sheet of pastry in half crossways. Leave to defrost for 5 minutes. Arrange 2 full sheets on a clean bench, side by side, overlapping by 1cm. Place the 2 half sheets across the top, overlapping by 1cm, to form a large pastry sheet. Press to seal. Roll onto a rolling pin and carefully press into prepared pan. Trim pastry, allowing a 5cm overhang.
Spoon in filling. Brush sides with egg wash to seal. Cut a 24cm round circle from remaining sheet of pastry. Place over filling. Roll pastry gently to seal. Cut a steam hole in the top of pastry. Brush with egg wash.
Place on a baking tray. Cook in preheated oven for 25 minutes. Reduce temperature to 200˚C. Cook for a further 15 minutes or until crisp and golden. Stand in pan for 10 minutes. Remove sides. Transfer to a serving plate to serve.