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Ingredients:

• 1/2 kg Duck
• 1 onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 bay leaves
• 15ml fresh thyme
• 1 Vanilla Pod
• 500ml red wine
• salt and freshly ground black pepper – to taste
• 200g puff pastry
• 2 egg yolks, beaten

Method:

1. Cut duck into 4 pieces, place in baking tray, along with onion, carrot, bay leaves and thyme.
2. Cut vanilla pod in halve and scrape out black seeds.
3. Put in red wine. Pour wine over duck.
4. Keep in refrigerator overnight.
5. Place duck and marinade in a pot.
6. Cook slowly until very tender, +/- 2 hours.
7. When cooked, take meat off bones.
8. Reduce marinade until sauce is thicker and season to taste.
9. Place the duck meat into a pie dish and pour sauce over it.
10. Lightly roll out puff pastry and place it over the filling.
11. Brush edges of dish with some of the egg and stick the pastry down.
12. Use remaining egg yolk to brush the top of the pie.
    Bake at 190 degC, until pastry is golden and cooked through, +/- 20 min.