Chicken & duck pie

Ingredients

For pie filling:

• Duck legs

• Chicken legs

• Pancetta

• Mushrooms

• Onions

• Garlic

• Carrots

• Turnip

• Leeks

• Rice vinegar

• White wine

• Chicken stock

• Salt

• Pepper

• Lemon juice

• Dashi powder

• Mushroom Powder

• Boursin

• Bay leaves

• Rosemary

• Thyme

• Sage

• Parsley

• Tarragon

For pie crust:

• Frozen Parathas

• Egg wash

Method

In a deep saucepot, heat oil over medium-high heat. Sear duck and chicken legs skin-side down until golden, then remove.

Fry pancetta until crispy, and set aside.

In stages, sauté the mushrooms, onions, turnips, and carrots, seasoning as you go. Sweat the leeks and garlic, followed by dashi powder, mushroom powder, rice vinegar, and white wine; reduce by half.

Wrap the rosemary, thyme and bay leaves in string to make a bouquet and add to the pan. Return the vegetables, duck, chicken, and pancetta to the pot and cover with chicken stock.

Add a cartouche and bring to a boil, reduce the heat to low and simmer until the meat is falling off the bone.

Remove the legs and separate the veg from the liquid. Return the gravy to the pan and reduce on high to your desired consistency.

Whilst still hot, pull the meat from the bones and mix with the veg.

Add Boursin, veg and meat back to the gravy and finish with chopped parsley, sage and tarragon.

Grease a pie tin with butter and line it with your defrosted parathas.

Add your filling and fold the parathas over to cover the top. Poke holes in the top and brush with egg wash.

Bake at 200° until golden and crispy.