2019-11-01 Canadian Living

DUCK & CELERIAC MINI
SHEPHERD’S PIES

MAKES 6 SERVINGS
HANDS-ON TIME 25 MINUTES
TOTAL TIME 1½ HOURS

500 g celeriac, peeled and cubed
3 Russet or yellow potatoes, peeled
and cubed (about 500 g)
⅔ cup 1% milk
2 tbsp unsalted butter
salt and pepper

Duck and Corn Filling
1 500 g pkg duck confit legs
2 onions, halved and thinly sliced
2 tbsp finely chopped fresh parsley
1 ½ cups frozen corn, thawed
3 tbsp bread crumbs
3 tbsp toasted hazelnuts, coarsely chopped
salt and pepper

In large pot of salted water, bring celeriac
and potatoes to boil; reduce heat and simmer
until potatoes are tender, about 20 minutes.
Remove from heat; drain well. Add milk and

DID YOU KNOW?

You can also prepare this shepherd's

pie in 2-cup baking dishes, or in an

8-inch square baking pan, adding

about 15 minutes to baking time.

butter; mash until smooth. Season with salt

and pepper to taste.

Duck and Corn Filling Meanwhile,

preheat oven to 375°F. Remove duck legs

from package, reserving 2 tbsp duck fat.

Place legs in ovenproof baking dish; cover

with foil and bake for 20 minutes. Transfer

legs to cutting board; leave oven on. Remove

IDWIURPFRRNLQJOLTXLGUHVHUYHɦFXS

cooking liquid. Remove meat from bones;

shred meat using two forks.

In large saucepan, heat reserved duck fat

over medium heat; cook onions, stirring occa-

sionally, until golden, 8 to 10 minutes. Add

shredded duck meat, reserved cooking liquid

and parsley; cook until liquid has evaporated,

2 to 3 minutes.

Divide duck mixture among six 1-cup

ramekins; spoon corn and celeriac mixture

over top, spreading to cover evenly. Sprinkle

with bread crumbs and hazelnuts. Place

UDPHNLQVRQEDNLQJWUD\EDNHXQWLO¿OOLQJ

is bubbling, about 30 minutes. Broil for

2 minutes. (Make-ahead: Let cool; cover

and refrigerate for up to 2 days or freeze

for up to 2 months.)

PER SERVING about 475 cal, 26 g pro, 17 g total fat (6 g sat. 

fat), 36 g carb (4 g dietary fibre, 6 g sugar), 95 mg chol,

450 mg sodium.

CANADIAN LIVING NOVEMBER 2019 | 93