Just how your grandmother used to bake em!
3 large pieces(600g) duck breasts 2 slices(130) rindless bacon - sliced thinly
1 medium piece(120g) carrot, chopped finely 1 (150g) stalk celery, trimmed, chopped finely
1 medium piece(350g) leek, sliced thinly 2 fresh rosemary stalks
2 fresh bay leaves 1 1/2 cups(375ml) red wine
2 1/2 cups(625ml) chicken stock 50 gm butter
150 gm oyster mushrooms, chopped coarsely 100 gm wood ear mushrooms, chopped coarsely
80 gm swiss brown mushrooms, chopped coarsely 2 tbsp plain (all-purpose) flour
1 (sheet) butter puff pastry 1 egg, beaten lightly
Preheat oven to 180°C (160°C fan forced).
Heat a tablespoon of oil in a heavy-based flameproof baking dish over high heat. Season duck, place in dish, skin-side down. Cook for 2 minutes or until skin is crisp the turn and cook until browned. Remove from dish.
Add bacon to same dish, cook, stirring, until crisp. Add carrot, celery and leek, cook, stirring, until softened.
Return duck to dish with rosemary and bay leaves. Add wine, bring to the boil. Add stock, return to the boil. Cover, bake 1½ hours or until duck meat shreds easily with a folk. Discard herbs. Shred duck.
Increase oven to 200°C (180°C fan forced).
Meanwhile, heat butter in a large frying pan over high heat, cook mushrooms, stirring, until golden.
Transfer baking dish from oven to high heat, stir in mushrooms with shredded duck.
Blend flour with a little of the cooking liquid in a small bowl until smooth, stir into dish with mushroom and duck until mixture boils and thickens. Spoon mixture into a deep 2-litre (8-cup) pie dish, cool slightly.
Cut pastry to fit pie dish, crimp edge with your fingers or a fork to seal. Brush pastry with egg.
Bake pie for 15 minutes until pastry is browned.