Duck confit pie with Vichy carrots

Method

1. Preheat the oven to 200C/gas 6. Remove any excess cold fat from the duck legs, then place them on a rack in a deep baking tray. Bake in the oven for 15-20 minutes, then set aside until cool enough to handle.

2. Remove all the meat from the bones, setting aside any skin. Roughly shred the meat. Heat the duck skin in a small pan to draw out its oil. Reserve the oil.

3. Heat a heavy based frying pan with 2 tablespoons of the oil reserved from the duck legs.

4. Add the onion and fry for 3-4 minutes, then add the garlic, celery, rosemary and thyme and cook for a further 3-4 minutes.

5. Add the duck to the pan and stir in the mustard and ketchup. Pour over the stock and bring to a gentle bubble. Check the seasoning and cook for 1-2 minutes when everything should be thoroughly combined.

6. Meanwhile, cook the potatoes in a pan of boiling salted water until just soft. Drain and mash or put through a ricer.

7. Heat the butter and milk together in a pan, then gently fold into the mashed potatoes. Check the seasoning, add the parsley and mix thoroughly. Then place in a piping bag with a wide star nozzle attached.

8. Preheat the oven again to 200C/gas 6. Transfer the duck mixture to a 2-litre pie dish. Pipe the potatoes on top in a neat pattern. Bake the pie in the oven for 35-40 minutes, until golden brown.

9. Towards the end of the pie's baking time, cook the Vichy carrots. Bring a pan of salted water to the boil. Add the carrots and cook for 6-8 minutes, or until tender to the point of a knife. Drain well.

10. While the carrots are draining, add butter and parsley to the pan, tossing them thoroughly in the melted butter.

11. Serve the pie hot from the oven with the carrots on the side.