1kg Game Farm trimmed maryland duck 

1 garlic bulb, sliced in half

100g salted butter 

1 leek, thinly sliced 

1 brown onion, thinly sliced 

1 carrot, peeled and chopped 

100g shiitake mushrooms, sliced

150g oyster mushrooms, sliced

2 tablespoons plain flour

1 cup chicken stock 

2 teaspoons double cream 

1 bunch chives, finely chopped 

1 sheet all butter puff pastry, cut into a large oval 

1 egg, whisked 

Pre-heat the oven to 160°C fan-forced. Place the duck pieces into a roasting tray with the garlic halves and cover tightly with foil. Roast for 1 hour and 20 minutes, then remove from the oven and set aside to cool slightly.

Once cool enough to handle, shred the duck meat and discard the liquid. 

In a large saucepan, melt half the butter, then add leeks and cook over medium heat for 10 minutes until lightly caramelised. Add the onion and cook for a further 5 minutes. Add carrot and cook for a further 10 minutes until softened. Remove from the pan and add the remaining butter along with the mushrooms. Fry mushrooms for 10 minutes or until lightly golden. Return leek mixture to the pan. 

Stir in the flour and cook for 2 minutes, then gradually whisk in the chicken stock, followed by the cream. Squeeze the roasted garlic into the mushroom mixture along with the shredded duck and chives. 

In a 20cm x 30cm baking dish, spoon the pie filling in and spread evenly. Cool completely. Heat the oven to 200°C. 

Carefully place the pastry over the cooled duck filling. Scoring the top with whatever design you prefer, insert a hole in the middle of the pastry. Brush the pastry with egg wash. 

Bake the pie for 25 minutes or until the pastry is lighten golden and crispy.