Romany’s Lucky Ducky Pies

Serves 4

50g butter

3 shallots, sliced

2 garlic cloves, chopped

¼ small red cabbage (about 150g) shredded

2tbsp cider vinegar

150ml dry cider

2tbsp demerara sugar

2 star anise

½tsp ground cinnamon

2 Williams pears, peeled, cored and roughly chopped

2 confit duck legs

Sea salt and black pepper

For the topping:

500g floury potatoes, peeled and cut into chunks

50g butter

100ml double cream

Melt the butter in a pan, add the shallots and cook gently for four to five minutes, until lightly coloured. Stir in the garlic and red cabbage, then add the vinegar, cider, sugar, star anise and cinnamon.

Bring to a simmer and cook over a medium heat for 20-25 minutes, until the butter and sugar start to caramelise the cabbage and the liquid reduces to a glaze. Season with salt and pepper, add the pears and cook for about five minutes, until they are just tender but still holding their shape.

Remove the skin from the confit duck legs – but don’t throw it away! If you put it in the oven to crisp up while the pie is baking, it makes a delicious nibble. Shred the duck meat into the cabbage and then transfer the mixture to four individual pie dishes.

Preheat the oven to 180C/Gas mark 4. For the topping, cook the potatoes in boiling salted water until tender, then drain well. Mash with the butter and cream and season to taste. Top the pies with the mash, place in the oven and bake for 20-25 minutes, until golden.