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Asian Duck Shepherds Pie with Broccoli and Cashews

From Paul Bloxham, Sky Taste

6 duck legs
1/2 tbsp miso paste
6 cloves garlic, chopped
1/2 tbsp grated ginger
1 large onion, diced
1 carrot, peeled and diced
1 stick of celery diced
250g sliced shitakes
100ml shaoxing wine
100ml soy sauce
100ml veal jus
1/2 tbsp chopped thyme
Water, to cover duck
6 large mashing potatoes like roosters
Olive oil for cooking
Salt and black pepper, to taste
100g butter for the mash
1 tsp wasabi for the mash

1. Season the duck legs with salt and pepper. Heat a small pan to high. Sear the duck legs (on both sides until brown. Remove legs and leave the rendered fat. Add the miso, garlic and ginger and sauté until soft, about 2 minutes.

2. Add the onions and sauté. Add the carrots, celery, shiitakes and season. Deglaze with shaoxing and reduce by half. Add the soy, jus, thyme and duck legs and cover with water. Check for seasoning. Bring to a simmer and cook for 1 hour until soft. Strain duck legs and liquid and set aside. Bring liquid back to a boil and reduce by half.

3. When legs are cool enough, remove the meat and fat. Roughly chop and mix in the strained vegetables. In 4 individual oval baking dishes, place duck mixture in each.

4. Ladle a little of the reduced liquid on top and top that with the mash that has been seasoned with the butter, wasabi, salt and pepper. Bake in a preheated oven at 200C for 30 minutes until golden and bubbling. Serve with the broccoli and cashew stir-fry.

For the broccoli and cashew stir-fry:
1 head broccoli
3 tbsp extra-virgin olive oil
1 large clove garlic, chopped
1 large pinch dried red chilli
Salt to taste
100g chopped cashew nuts

1. Cut the broccoli into florets and reserve the stalks. Peel the stalks and cut them into thick slices. In a large pot of salted water, cook the broccoli until crisp-tender. Drain and refresh the broccoli under cold running water.

2. When ready to serve, heat the oil in a large pan over medium heat. Add the garlic and sauté until golden, add the chilli and sauté, add the broccoli and sauté, tossing until heated through, season with salt and chopped cashews, serve with the shepherds pie.