(Serves 8)

A signature dish at Balthazer restaurant in New York. Serve with a mixed green salad. Include some bitter leaves - e.g. rocket, radicchio or endive - to help cut back the richness of the pie.

INGREDIENTS

METHOD

• 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. Sautè 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.
• Heat remaining olive oil in large frying pan, add mushrooms and cook over a medium heat for 5 minutes.
• 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 Potato Topping and sprinkle with Parmesan cheese.
• Bake in oven for 20 minutes, or until pie is piping hot and cheese is browned.