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Foodie

Moroccan Spiced Duck Pie

Take a trip to the streets of Marrakech courtesy of our duck pie. Warming spices, dried apricots and a hint of honey sweetness work beautifully with game.

Moroccan Spiced Duck Pie

Ingredients

Serves 4–6

2 mallard ducks (total weight about 1.6kg)
2½ tsp cinnamon
2 tsp ground coriander
2 tsp ground cumin
½ tsp dried chilli flakes
½ tsp allspice and ground ginger
25g butter
1 tbsp olive oil
2 onions, roughly chopped
2 garlic cloves, roughly chopped
75g dried apricots, roughly chopped
50g toasted flaked almonds
1 tbsp honey
50ml good chicken stock
Coriander and flat-leaf parsley, roughly chopped
1 egg, beaten
Premade shortcrust pastry

Method

1. Preheat the oven to 220°C/425°F/Gas 7. Pat the duck dry with kitchen roll, prick it all over, then place on a rack in a roasting tin.

2. Mix the spices together and rub half the mixture over the duck. Roast for 45 minutes, basting halfway through. Remove the birds from the oven and set aside for 20 minutes.

3. Heat the butter and oil in a large frying pan, then cook the onions for 10 minutes, stirring regularly until they soften and brown.

4. Add the remaining spice mixture, garlic, apricots and almonds; cook for another 2 minutes. Stir in the honey and stock, and simmer for a few minutes until reduced slightly. Remove from the heat and set aside.

5. Once the duck is cool, remove the meat from the bones, discarding most of the skin, and chop it into chunks. Mix it up with the onion mixture, along with the chopped herbs.

6. Reduce the oven to 180°C/350°F/Gas 4. Grease a 20cm spring form cake tin and line with 5mm-thick shortcrust pastry; make sure the pastry comes at least 2cm over the side.

7. Pack the filling into the base of the pie; place a round of pastry on top, and brush with the beaten egg. Fold the pastry sides over and press gently to seal. Brush with more beaten egg, make a steam hole in the centre, then bake for 1 hour or until golden.

8. Leave to stand for 10 minutes, then take the pie out of the tin and transfer to a wire rack to cool to room temperature. Serve with mixed leaves and a dollop of mustard.

Find more recipes in the Harrods Magazine app.