Ingredients

For the filliing

6 Duck legs

25g Butter

1 Large Onion finely chopped

1 Carrot finely chopped

1 Celery Stick finely chopped

3 tbsp plain flour

200ml Cape Ruby Port

600ml Ina Paarman Chicken Stock

1 Bay Leaf

2 Thyme Sprigs

400g black cherries in syrup drained

1 tbsp Balsamic Vinegar

For the Pastry

400g Plain flour

1 Medium Egg Beaten

200g Unsalted butter, chilled and cubed

1tbsp Thyme Leaves

Instructions:

  • Preheat oven to 220°C (200°C fan) mark 7. Put a baking sheet in oven to heat. On a lightly floured surface, roll out two-thirds of the pastry to a circle big enough to line a 1.6 litre (2¾ pint) pie dish, about 5mm (¼in) thick, leaving the excess overhanging. Brush the border on the pie rim with egg.
  • For the lattice top, roll remaining pastry into a circle large enough to cover the pie dish. Cut circle into strips 2cm (¾in) wide. Lay them over the pie in a lattice pattern, lightly pressing down ends to the pastry case to seal. Trim off any excess. Brush visible pastry with beaten egg
  • Cook on baking sheet in oven for 20min, then reduce temperature to 200°C (180°C fan) mark 6 and continue to cook for a further 25min, until golden, and piping hot in the centre.
  • Preheat oven to 220°C (200°C fan) mark 7. Put a baking sheet in oven to heat. On a lightly floured surface, roll out two-thirds of the pastry to a circle big enough to line a 1.6 litre (2¾ pint) pie dish, about 5mm (¼in) thick, leaving the excess overhanging. Brush the border on the pie rim with egg.
  • For the lattice top, roll remaining pastry into a circle large enough to cover the pie dish. Cut circle into strips 2cm (¾in) wide. Lay them over the pie in a lattice pattern, lightly pressing down ends to the pastry case to seal. Trim off any excess. Brush visible pastry with beaten egg
  • Cook on baking sheet in oven for 20min, then reduce temperature to 200°C (180°C fan) mark 6 and continue to cook for a further 25min, until golden, and piping hot in the centre.