Duck Pie

Ingredients
400g Cooked Shredded Lean Duck Meat
2 Tbspns Olive Oil
2 Carrots Diced
1 Onion Diced
200g Prosciutto
4 Cloves of Garlic
1/4 Cup of Flour
100mL Red Wine
2 Cups Beef Stock
4 Bay Leaves
2 Tspns Dried Italian Herbs
1 Tspn Dried Thyme
1/4 Tspn Dried Lemon Thyme
140g Tomato Paste
1/2 Cup Frozen Peas
Salt & Pepper to Taste
Puff Pastry

Method
In a medium sized pot on medium heat add the olive oil, carrot, onion, garlic and prosciutto. Stir for 4-5 minutes or until soft. Next, add the shredded cooked duck meat. Add the flour and stir constantly for 30 seconds, coating the mixture well with the flour but ensuring that nothing burns.

Next, add the beef stock and red wine. Bring to a boil and add the tomato paste, bay leaves, Italian herbs, thyme and lemon thyme. Simmer the mixture for 40 minutes on the stove while preheating the oven to 220 degrees Celsius.

Once the duck meat is soft, remove from the heat. Stir in the peas and add salt & pepper to taste.

Prepare ramekins. Fill ramekins 3/4 full with the mixture. Next, cut a square of puff pastry large enough to cover and overhang each ramekin. Press around the rim.

Place ramekins on a baking tray and into the oven for 20 minutes or until golden. Remove and serve with a light garden salad.