Ingredients
For the duck
2 tbsp duck fat, for frying (alternatively, substitute with olive oil)
1 onion, peeled and sliced
3 carrots, sliced
150g/5oz button mushrooms, sliced
1 garlic clove, peeled and chopped
3 tbsp tomato purée
150ml/5fl oz Madeira wine
75g/2½oz pearl barley
400ml/14fl oz game stock
100g/3½oz new potatoes, chopped
200g/7oz tin duck confit
4 duck legs, roasted in duck fat
250g/9oz shortcrust pastry, rolled out into 12.5cm/5in circles
2 free-range egg yolks, to glaze
To serve
onion marmalade
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the duck fat (or olive oil) in a frying pan and fry the onion, carrots, mushrooms and garlic until soft.
3. Add the tomato purée and cook for 7-8 minutes, until the mixture begins to darken in colour.
4. Add the Madeira wine, pearl barley, stock and potatoes. Bring to the boil, then reduce to a low heat and simmer for 30 minutes.
5. Add the duck confit and stir well to combine.
6. Spoon the mixture into four individual pie dishes and add the potato pieces. Place a duck leg in the middle of each pie dish.
7. Cut a hole in the centre of the pastry circles. Slip each one over the duck legs, so the end of the leg pokes out of the top of the pastry. Secure the pastry around the edges of the pie dish, brush with the egg wash and bake in the oven for 25 minutes, or until golden-brown.
8. Serve the pie in the dish, with onion marmalade on the side.