Shredded Duck Leg Pie With Cheddar Mash & Minted Peas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle, then separate the white duck fat and the duck jelly (you'll use these later!) from your duck leg[s]

Shred apart the duck leg[s] into large, bite-sized pieces using two forks (watch out for any bones!) – this is your pulled duck

Add the pulled duck to an oven-proof dish with the white duck fat and place in the oven for an initial 25 min or until brown and crispy

While the duck is cooking, peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once cooked, drain and return them to the pot to steam dry

Peel and finely chop your brown onion[s]

Top, tail, peel and finely dice your carrot[s]

Peel and finely chop (or grate) your garlic

Strip your thyme leaves from their stems and chop them roughly, discard the stems

Grate your cheddar cheese

Reboil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion, diced carrot and bay leaf[ves] to the pan with a pinch of salt and cook for 3-4 min or until beginning to soften

Combine your beef stock mix and red wine paste with 250ml [325ml] [450ml] boiled water – this is your red wine stock

Once the vegetables have softened, add the chopped garlic and tomato paste to the pan with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min or until fragrant

Once fragrant, add the red wine stock, half the chopped thyme (you'll use the rest later!) and duck jelly and cook for 4-5 min or until the sauce has thickened to a gravy like consistency – this is your pie filling

Return the potatoes to a low heat with a knob of butter and a splash of milk, season with a pinch of pepper and mash until smooth

Once the duck has had an initial 25 min, pour the pie filling into the dish with the duck and give everything a good mix up

Top with the mashed potato, grated cheese and remaining chopped thyme and put the dish in the oven for 15-20 min or until golden brown and bubbling – this is your shredded duck leg pie

Reboil a kettle

Add your blanched peas to a pot, cover them with boiled water and bring to the boil over a high heat

Cook for 1 min or until they're warmed through, then drain and return to the pot with a knob of butter and mint sauce

Mix it all together – these are your minted peas