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Duck and Pork Pie

A quick and easy recipe to make in advance using ingredients that accompany each other. Use ready-made pastry if you are short of time or make your own.  

  • Prepare: 30 Minutes
  • Cook: 1 Hour 30 Minutes
  • Serves 10
Ingredients & instructions

We have opted for a hot water pastry but if you are short on time ready-made shortcrust pastry will work well also.

For the hot water crust pastry

450g/1lb plain flour

100g/3½oz strong white bread flour

75g/2½oz cold, unsalted butter, cut into roughly 1cm/½in dice

½ tsp salt

100g/3½oz lard, plus extra for greasing

1 free-range egg yolk, beaten, to glaze


For the filling

4x Organic Duck Breasts, diced  

500g Organic Pork Mince 

200g Organic Smoked Back Bacon, chopped

200ml White Wine

1x Leek, sliced  

2x Garlic Cloves, crushed  

2 tbsp Sage Leaves, chopped  

2 tbsp Thyme, chopped

2 tbsp Parsley, chopped

Salt and pepper for seasoning

1- Preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm/8in spring-form cake tin, about 7cm/2¾in deep, with lard.

2-First make the filling. In a large bowl, mix the sliced leek and garlic. Add the diced organic duck breast, organic pork mince, diced organic smoke back bacon, white wine and herbs. Season with salt and a little fresh ground black pepper.

3-Using clean hands, mix all the ingredients thoroughly together. Put in the fridge while you prepare the pastry.

4- For the hot water crust pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips.

5 -Heat 200ml/7fl oz of water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.

6-Work as quickly as you can now (as the pastry will become more crumbly as it cools). Cut off two-thirds of the pastry, roll it out and use to line the prepared tin, leaving any excess hanging over the side. Check there are no cracks or holes in the pastry. Roll out the remaining pastry for the lid and leave to one side.

7-Spoon the filling into the pastry-lined tin. Press it down and level the surface.

8- Brush the pastry edge with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off the excess pastry neatly. Brush the top with more egg yolk. Make a hole in the middle of the lid for steam.

9-Stand the tin on a baking tray and bake the pie for 30 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 1¾ hours.

10-Leave the pie to cool completely in the tin before removing. Slice on a plate to catch any juices. Serve at room temperature.


  • Hot water crust pastry is a type of pastry used for savoury pies, this pastry does not rise when cooked like other types of pastry and can be made ahead of time to allow the pastry time to firm up before filling and baking.

  • We have a tasty recipe for duck and pork pie, check out our recipe. We love to serve our duck and pork pie warm or cold, alongside creamy celeriac mash, roasted root vegetables and plenty of gravy.

  • Duck meat is tender, juicy, a little meaty, with a high level of fat. Duck meat has a meatier taste than chicken with a unique sweet and savoury flavour also. In comparison to turkey and chicken, duck does not have a lot of meat, yet retains a high level of nutrients. With its thick skin, this meat becomes quite crispy when cooked. It is the perfect bird meat for roasting because of its texture.

  • Both Duck and Chicken are healthy choices of poultry. Duck is a lean meat, comparable in fat and calories to a skinless chicken or turkey breast. It is an excellent source of selenium and zinc, both of which encourage good cellular metabolism. Since duck is a red meat, it contains higher amounts of iron than other poultry. The fat content of duck meat is mostly healthy unsaturated fat and is an excellent source of protein.

  • For any meat or poultry to be labelled organic it must have been reared in accordance with set and governed organic welfare standards. High standards of animal husbandry and welfare are critical to us at Coombe Farm Organic. We believe that animals should live their lives in an environment that offers them the opportunity to follow their natural instincts. For our ducks, that means growing in a free-range, sustainable system with access to water for swimming and grass for grazing. An active lifestyle and natural diet ensure our ducks are healthy, with strong immune systems. And that translates directly into high-welfare meat that tastes delicious. 

  • Duck is a healthy type of meat filled with vitamins, minerals and antioxidants. Its’ skin is very fatty but can removed, leaving a cut of meat that is comparable in fat and calories to a skinless chicken or turkey breast.