Duck Shepard’s Pie

This is a twist on a traditional and mucholoved Shepard's Pie, only with great Irish Duck.


Dish Duck Shepard's Pie
Good For Tasty, Wholesome and Hearty

Recipe Method

Duck Shepard’s Pie

Previously published in Food & Wine Magazine’s Lad’s Night In feature February 2014 (First published in Food & Wine Magazine February 2014. Photography by Harry Weir.)

12 duck legs
80g onions (peeled & diced)
65g celery (diced)
80g  carrot (peeled & diced)
60g  celeriac (peeled & diced)
8 cloves garlic (peeled)
5 sprigs thyme
1.5L  Cabernet Sauvignon
Maldon sea salt freshly ground pepper
45mL (3 tbsp.) olive oil
30g (2 tbsp.) tomato paste
30g (2 tbsp.) flour
750ml duck stock (or a mixture of chicken and beef)


  • Trim excess fat from duck legs and place in large non-reactive dish. Add onion, celery, carrots, celeriac, garlic, thyme and wine. Cover and place in refrigerator overnight to marinate.
  • Remove duck legs from marinade and pat dry with paper towels.
  • Strain vegetables from marinade and set aside. Reserve marinade. Season duck legs with salt and pepper.
  • Preheat oven to 185ºC.
  • Heat one tablespoon of olive oil in a large frying pan. Slowly brown duck legs all over. Remove from pan. Discard all but 4 tablespoons of duck fat.
  • Transfer vegetables, garlic and thyme from marinade to pan. Sauté over medium heat until browned.
  • Add tomato paste and flour and cook for 5 minutes. Add reserved marinade and cook until liquid reduced by two-thirds.
  • Add stock, bring to the boil and skim. Place duck legs in large casserole dish and cover with sauce (reduced marinade and stock). Cook in oven for about 2 1/2 hours or until duck legs are tender.
  • Remove duck legs and let them cool slightly. Remove fat from duck legs and shred meat. Reserve sauce and vegetables.
  • Preheat oven to 200ºC.
  • Place duck meat in large bowl, combine with mushrooms and reserved vegetables. Add enough sauce to moisten this mixture.
  • Place meat mixture in large oven proof gratin (or 8 individual gratins). Cover with carrot & parsnip gratin and sprinkle with Parmesan cheese.
  • Bake in oven for 20 minutes, or until pie is piping hot and cheese is browned