Neven Maguire's Duck Confit, Potato and Onion Pie

INGREDIENTS

• 4 Simply Better West Cork Confit Duck Legs
• 2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil, plus extra for greasing
• 500ml Simply Better Irish Free Range Chicken Stock
• 4 Onions, thinly sliced (on a mandolin is best)
• 3 Fresh Thyme Sprigs, leaves stripped, plus extra to garnish
• 1.5kg Potatoes, peeled and thinly sliced (on a mandolin is best)
• Knob of butter

For the cabbage:

• Knob of butter
• 1 Savoy cabbage, trimmed, stalks removed and thinly sliced
• Sea salt and freshly ground black pepper

METHOD

1. Preheat the oven to 180°C (350°F/gas mark 4).
2. Heat the oil in a large frying pan over a medium heat. Sauté the onions and thyme for 10-15 minutes, until soft and just beginning to colour around the edges. Season to taste.
3. Remove the skin from the duck and discard. Take all the meat off the bones, then shred.
4. Layer the potatoes in a large baking dish with the onions and duck. Season each layer as you go and finish with an attractive overlapping layer of the potatoes. Pour over the stock and top with tiny pieces of butter. Place the dish on a baking tray.
5. Rub some foil with oil and place it, oil side down, over the dish and seal tight. Bake for 45 minutes, then remove the foil and press the potatoes down with a metal spatula. Bake for another 15-20 minutes, until the stock has all been absorbed and the potatoes are golden brown. Scatter over thyme leaves to garnish.
6. Just before you’re ready to serve, prepare the cabbage. Heat a large frying pan over a medium to high heat. Add the butter with 1 tablespoon of water. Bring to the boil, then add the cabbage and a pinch of salt and toss constantly over a high heat. Cover for a few minutes, then toss again and season with pepper.
7. Tip into a bowl and serve straight to the table with the duck confit, potato and onion pie so everyone can help themselves.