Sorry! No Whiz here, but our Philly Steak N’ Cheese Pasty is sure to leave your mouth watering with Shaved Ribeye, Hash Browns, Grilled Mushrooms, Onions and Peppers, and of course some Ooey-Gooey Cheese braided into a Golden Homemade Crust. Our Steak N’ Potato pasty blends Grilled Ribeye, Potatoes, Cream of Mushroom and a Melty White Cheeses together, braided into a Golden Homemade Crust. Our Yooper Pasty combines all the classic ingredients of Carrots, Onions, Potatoes and Rutabaga with seasoned beef braided into a Golden Homemade Crust. Strain the excess duck fat and keep it in an airtight container in the fridge to use at a later date.Traditional with a twist. Arrange the peas and pea tendrils or salad leaves around the duck and spoon around the dressing.Ĩ. To serve, remove the duck legs on their potato slices with a spatula or fish slice and transfer to serving plates.
To make the dressing, put the orange zest and juice in a bowl and whisk in a tablespoon of the liquid duck fat.ħ. Meanwhile, cook the peas in boiling salted water with a teaspoon of sugar for 4-5 minutes until tender, then drain.Ħ. You may want to put a little foil on the leg bones to prevent them from burning.ĥ. Cook in the oven for about 30-35 minutes until the fat is crisp. Lay the potato slices in an ovenproof pan, remove the duck legs from the fat and place one leg on top of each slice of potato. Turn the oven up to 200C/180C fan/gas mark 6. Season well then cover the pan with a lid and cook in the oven for an hour or until the legs are soft but not falling apart.Ĥ. Pack the legs into a tight-fitting pan then add the duck fat and the rest of the ingredients except the potato. Fold the thigh in and push the drumstick meat down to expose the bone so it looks like a little ham.ģ. With a heavy sharp knife, chop the knuckle off the duck legs then with the point of the knife cut around the thigh bone, ensuring you don’t go through the skin, and chop the bone just below the knuckle.
Preheat the oven to 180C/160C fan/gas mark 4.Ģ. handful of pea tendrils (pea shoots) or small salad leavesġ.grated zest and juice of 1 small orange.
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