A twist on the traditional Shepherd’s Pie dish, this Duck Shepherd’s Pie is cooked in a skillet at Whitefriar Grill and is a classic in our Brunch range.
– 12 duck legs
– 80g onions (peeled & diced)
– 65g celery (diced)
– 80g carrot (peeled & diced)
– 60g celeriac (peeled & diced)
– 8 cloves garlic (peeled)
– 5 sprigs thyme
– 1.5L Cabernet Sauvignon
– Maldon sea salt freshly ground pepper
– 45mL (3 tbsp.) olive oil
– 30g (2 tbsp.) tomato paste
– 30g (2 tbsp.) flour
– 750ml duck stock (or a mixture of chicken and beef)
1. Trim excess fat from duck legs and place in large non-reactive dish. Add onion, celery, carrots, celeriac, garlic, thyme and wine. Cover and place in refrigerator overnight to marinate.
2. Remove duck legs from marinade and pat dry with paper towels.
3. Strain vegetables from marinade and set aside. Reserve marinade. Season duck legs with salt and pepper.
4. Preheat oven to 185ºC.
5. Heat one tablespoon of olive oil in a large frying pan. Slowly brown duck legs all over. Remove from pan. Discard all but 4 tablespoons of duck fat.
6. Transfer vegetables, garlic and thyme from marinade to pan. Sauté over medium heat until browned.
7. Add tomato paste and flour and cook for 5 minutes. Add reserved marinade and cook until liquid reduced by two-thirds.
8. Add stock, bring to the boil and skim. Place duck legs in large casserole dish and cover with sauce (reduced marinade and stock). Cook in oven for about 2 1/2 hours or until duck legs are tender.
9. Remove duck legs and let them cool slightly. Remove fat from duck legs and shred meat. Reserve sauce and vegetables.
10. Preheat oven to 200ºC.
11. Place duck meat in large bowl, combine with mushrooms and reserved vegetables. Add enough sauce to moisten this mixture.
12. Place meat mixture in large oven proof gratin (or 8 individual gratins). Cover with carrot & parsnip gratin and sprinkle with Parmesan cheese.
13. Bake in oven for 20 minutes, or until pie is piping hot and cheese is browned
Whitefriar Grill, with its funky New York vibe and modern Irish cuisine is now one of Dublin’s hottest steakhouse grill destinations for casual dining, best brunch, meaty steaks and great cocktails. Located on Aungier Street at the top of the Dublin 2 creative quarter it’s open every evening for dinner and weekend’s from 10:30am for Brunch.
They cater for group dining and WFG can be hired exclusively for wedding celebrations or birthday parties with enough notice.