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Jane Devonshire’s Confit Duck Shepherds Pie

Posted on 7 January 2019Food & Drink

Jane Devonshire, MasterChef Champion 2016 shares a tasty winter warmer recipe for you to enjoy…

This recipe is perfect for this time of year, slow but easy cooking to give a lovely winter warmer that you can serve simply to guests or family with just some lovely dark greens. It’s also a great way to make duck go a long way and feed four people comfortably with just 2 duck legs.

For the Duck Confit

2 Duck Legs

2 Large Garlic Cloves lightly crushed (you can leave the skins on)

2-3 Sprigs of Thyme

2 sprigs Rosemary

300gm jar of duck fat melted

Salt & Black Pepper

Small roasting dish


I like to cook these in a small roasting dish so you don’t need a large amount of the duck fat.

Season the legs with salt and pepper and place in the roasting tin with all the ingredients ensuring the legs and ingredients are covered completely by the duck fat

Place in over pre warmed 120 for 3 hours

Remove from the oven, allow to cool, take the fat off and gently shred the meat off the bone. Reserve the bones and the garlic for use later

Keep the duck fat once cooled I pour it back in the jar you can use it again to confit or to make lovely flavoured roast potatoes.


For the Pie Filling

2 Carrots Chopped

1 Medium onion Chopped

2 Sticks Celery Chopped

1 Small Leek Chopped

2 Sprigs Thyme leaves picked

1 sprig rosemary leaves finely chopped

2 Garlic Cloves finely chopped

300ml Gluten Free Stock

60gm Lentils Verde

A little of the fat from the confit duck legs


Place all the ingredients with the exception of the Lentils and stock into a saucepan and gently sauté for about 3 minutes until the onions are just clear

Add the Lentils and the stock bring to the boil and turn to simmer for 20 – 25 minutes until lentils are tender

Remove from heat and gently fold in the the shredded confit duck leg meat

Taste and season with salt and pepper as appropriate I do this late as it depends on how salty the stock you are using is, it might not need salt.

Place in a roasting dish 25 x 18cm and evenly distribute across the bottom


For the Mash

700gm King Edward Potato

50gm Butter

100gm Double Cream


Whilst the filling is cooking peel and chop the potatoes, place in saucepan cover with salted cold water bring to the boil and simmer until tender

Drain the potatoes and mash adding the cloves of garlic reserved from the confit the butter and double cream, season and use to cover the pie filling

Use a fork to create peaks and swirls on the top of the pie and place in a preheated oven 180 for approx 30 minutes until the pie is golden and sizzling around the edges

Remove from oven leave to rest for 10 minutes and serve

Perfect with a dark green vegetable or broccoli

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