Serves 4.
200g fresh wild chestnuts
500g shortcrust pastry
2 organic duck breasts (about 600g)
200g organic cooking apples, peeled and sliced
4 chopped sage leaves
salt and pepper to season
1 tablespoon cold water
1 medium egg yolk
Preheat the oven to 200C/Gas mark 6. Make a slit around the skins of each chestnut with a sharp knife. Boil in a pan of water for 5 minutes, then drain and peel off the skins (you could wear rubber gloves) while the chestnuts are still hot. Lightly dust your work surface with flour and roll out two-thirds of the pastry to line a 26cm pie dish. Trim the pastry and put in the fridge for 15 minutes to chill. Roughly chop the duck breasts and trim off any excess fat. Remove the pie base from the fridge and spread the duck over the base. Crumble the chestnuts and add over the duck. Season then top with a layer of apple slices. Roll out the rest of the pastry to make the lid. Beat the egg yolk with the water and use some to seal the edge of the pastry. Brush the top with the egg and make a small slash in the middle with a sharp knife. Roll a piece of kitchen foil and insert into this slash to make a ‘chimney’. Bake for 20 minutes at 200C/gas mark 6, then turn the oven down to 180C/gas mark 4. Bake for a further 40 minutes until golden and cooked through.
