Skip to content
Search for easy dinners, fashion, etc.
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
Duck and red wine pie recipe | Sainsbury`s Magazine | Recipe | Recipes, Chicken and leek pie, Pastry pie
a person scooping some food out of a pie
5
sainsburysmagazine.co.uk

Duck and red wine pie recipe | Sainsbury`s Magazine

228 ratings
· 3hr 15min · 6 servings
A generous glass of full-bodied Merlot helps to create a wonderfully balanced sauce in this comforting, rich duck pie – it would make a wonderful weekend lunch or supper party dish
sainsburysmag
Sainsbury's magazine

Ingredients

Meat
• 6 Duck legs, large
Produce
• 300 g Carrots, slender
• 2 Garlic cloves
• 2 tbsp Mint, leaves
• 200 g Peas, frozen
• 225 g Shallots, small
Refrigerated
• 1 Egg
Canned Goods
• 500 ml Beef stock
Condiments
• 1 tbsp Redcurrant jelly
Baking & Spices
• 45 g Plain flour
• 1 tsp Sugar
Oils & Vinegars
• 1 tsp Sunflower oil
Dairy
• 45 g Butter
Beer, Wine & Liquor
• 300 ml Full-bodied red wine e.g. merlot
Other
• 1 x 320g sheet ready-rolled shortcrust pastry

Comments