Roast Duck - The Series (Duck Shepherd's Pie)

Duck Shepherd's Pie

The rest of the meat from my roast duck went into this next meal.  I minced up the duck meat and used a cup of duck stock to make this super filling and comforting shepherd's pie.  It is a little twist on the traditional shepherd's pie made with lamb.  I mixed up the minced duck meat with ground lamb.  A shepherd and a duck farmer walked into a bar...

Duck Shepherd's Pie with Parmesan Potato Crust

1 1/2 lbs potatoes

2 tbsp butter

1/4 cup half & half

1/2 tsp sea salt

5 shallots, minced
1 tsp vegetable oil
3 cups minced duck meat (or as much as you have left), leftover from Roast Duck recipe
1 1/2 lbs ground lamb
2 cups Duck Stock
2 tbsp flour or cornstarch
3 tsp thyme
5 tbsp garlic powder
1 tsp Worcestershire sauce
salt & pepper to taste
2 tbsp tomato paste
2 cups frozen peas
1/4 cup freshly grated parmesan cheese
1 1/2 lbs potatoes
2 tbsp butter
1/4 cup half & half
1/2 tsp sea salt

I like to leave the skin on my mashed potatoes.  Skin them if you prefer your taters naked.  Cut up the potatoes so that they cook faster.  Put cut up potatoes in a large pot and cover with cold water.  Cover pot with lid and bring to a boil. Once the water is boiling, uncover and bring down to a simmer for about 15 minutes or until potatoes are nice and tender.
Preheat oven to 400 degrees F.
While the potatoes are cooking, prepare the meat filling.  In a large saute pan, saute the shallots in the vegetable oil over medium heat until translucent.  Add ground lamb, garlic powder, thyme, flour or cornstarch and Worcestershire sauce.  Stir until half the lamb is cooked, about 5 minutes.  Add duck meat and tomato paste.  Stir well to incorporate into lamb mixture.  Add duck stock.    Simmer over low heat for another 15 minutes, stirring occasionally.  Once the lamb meat is completely cooked through, taste the filling mixture and add salt & pepper to taste.  Remember, the parmesan that will be added to the potato crust will also add saltiness to the dish.  Mix in the frozen peas.
Once the potatoes are cooked, turn off the heat and drain.  Add half & half, butter and about half of the grated parmesan to the potatoes and mash it all together.  Taste the mashed potatoes.  Add more salt if needed, but remember that the rest of the parmesan will be sprinkled on top of the crust, making the potatoes more salty.
Pour the meat filling into an 11x7 inch baking dish and spread evenly.  Spread the mashed potatoes evenly over the meat filling.  Sprinkle the rest of the grated parmesan over the top of the potatoes.  Place the dish on a baking sheet in the oven.  The baking sheet is for in case the gravy from your pie bubbles over while baking.  Bake for about 25 minutes or until the top starts turning golden brown.  Let rest for about 15 minutes before serving.

Enjoy!

I am an Asparagus Junkie

Grilled Rosemary Garlic Lamb Chops with Roasted Asparagus

It is technically not asparagus season yet, but there has been very good sales on this tantalizing veggies that had me justifying my green indulgence. I bought a bundle last week as my one not-on-the-list impulse item (some would opt for chips and sweets, I covet the asparagus).
I pan roasted the entire bundle in garlic and olive oil and ate that with a side of lamb chops. But then I was left asparagus-less after that meal. Like a junkie seeking her next fix, I made a special trip to the grocery store the next day and bought two more bundles.
In an effort to show some restraint, I only steamed up half a bundle this time. Now when it comes to asparagus, I don't like to do too much to it. I like to enjoy this vegetable without a whole bunch of other ingredients masking its full flavor. Mmmm...dressed with a touch of sesame oil, lemon zest and a sprinkling of sesame seeds...life is good.

Grilled Rosemary Garlic Lamb Chops
2 lamb chops
3 tbsp olive oil
3 tbsp rosemary
2 cloves garlic, minced
juice of 1/2 lemon
salt to taste
Mix the olive oil, rosemary lemon juice and garlic together.  Marinate the lamb chops in this mixture for about 3 hours in the refrigerator.  Grill to desired doneness.  Salt to taste just and serve.  Please never ever salt your lamb before it is done cooking.  That would make the meat toughen.

Dressing for Asparagus
1 tbsp lemon juice
1 tsp sesame oil
zest of 1 lemon
pinch of salt
dash of black pepper
1/2 tbsp sesame seeds
Mix all ingredients together and toss with steamed or grilled asparagus.