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Leftover roasted duck pie

After our Christmas meal most of have plenty of leftovers. You can make many meals with them -  salads, pies, frittatas, stuffing and so on.  This leftover roasted duck pie is a super yummy version, perfect for another lovely family dinner during the festivities.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 red bell pepper
  • 2 sweet potatoes peeled
  • 1 red onion
  • 2 Tbsps. olive oil
  • 1 tsp oregano
  • ½ tin chopped tomatoes
  • 1 tsp ground cumin
  • 1 tsp Smoked paprika
  • 1 clove of garlic minced
  • 1 cup pre-cooked sprouts or green beans
  • 1 cup pre-roasted or cooked carrots
  • 1 handful pitted black olives
  • 1 cup shredded duck
  • 2 Tbsp chopped parsley or coriander
  • Grated Parmesan or Manchego optional

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the red pepper, onion and sweet potatoes into chunks then arrange them in a roasting dish. Add the oil and oregano, then toss well. Bake for 25 minutes or until tender.
  3. Move the vegetables into a pot, then add the tinned tomatoes, cumin, paprika and season with salt and pepper. Bring to the boil, then add the fresh herbs. Using a stick blender, whiz it into a thick sauce. If it’s not thick enough, cook for longer, until it’s reduced.
  4. Cut the pre-cooked vegetables into slices or chunks, then line the base of a baking dish with them. Scatter the shredded duck on top, then the olives, then one more layer of veggies. Pour over the red pepper sauce.
  5. You can add some grated cheese if liked.
  6. Put the dish in the oven and cook for about 20 minutes, until golden.
  7. Serve warm.