French · Dinner
Duck Pie
A French duck pie built on braised duck leg meat folded through a reduced red wine and stock sauce with shallots, mushrooms and thyme, enclosed in a butter shortcrust and baked until the pastry is deep golden. Served with a small green salad or buttered greens.
$7
30 minsPrep
75 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
812Calories
38.2gProtein
51.3gFat
48.6gCarbs
3.9gSugar
3.6gFiber
760mgSodium
295mgChol
22.4gSat Fat
680mgPotassium
75mgCalcium
4.6mgIron
2.9mcgVitamin B12
4mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Pat the duck leg dry, season with salt and pepper, then finely chop the shallot and slice the mushroom.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown the duck leg 3 minutes per side until skin is deep golden and fat renders.
3
Sweat
Remove duck to a plate, add shallot and mushroom to the pot over medium heat, and cook 5 minutes until shallot turns translucent.
4
Deglaze
Pour red wine into the pot, scrape the base with a spoon, and simmer 2 minutes until liquid reduces by half.
5
Braise
Stir in chicken stock, tomato paste, and thyme, return duck to pot, cover, and braise over low heat 45 minutes.
6
Reduce
Lift duck out, shred meat off bone discarding skin and bone, then simmer pot liquid uncovered over medium heat 5 minutes until it coats a spoon.
7
Build
Whisk roux flour and butter into reduced sauce over medium-low heat, stir 2 minutes until thickened, then fold shredded duck back in and season.
8
Chill
Spread duck filling on a plate and chill in fridge 20 minutes until fully cooled.
9
Knead
Rub cold butter into pastry flour with fingertips until it resembles coarse breadcrumbs, then mix in ice-cold water until dough forms.
10
Chill
Wrap pastry dough in plastic and chill in fridge 15 minutes until firm enough to roll.
11
Build
Roll two-thirds pastry dough to line a 5-inch pie tin, pack in cooled duck filling, roll remaining dough into lid, and seal edges with fork.
12
Bake
Brush pie top with beaten egg, cut a steam vent, and bake in preheated 400°F (200°C) oven for 25 minutes until pastry is deep golden.
13
Rest
Let pie stand out of oven 5 minutes until filling stops bubbling.
14
Plate
Slide pie onto a plate and serve whole or in wedges alongside a small green salad or buttered greens.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g duck leg, skin removed
- 2/3 cup160ml red wine
- 1 cup240ml chicken stock
- 22 shallot
- 3.6 oz100g mushroom
- 2 sprig2 sprig fresh thyme
- 2 tsp2 tsp tomato paste
- 1 tbsp1 tbsp all-purpose flour
- 1 tbsp1 tbsp butter, for the roux
- 1 tbsp1 tbsp olive oil, for browning
- 5.6 oz160g all-purpose flour, for the pastry
- 2.8 oz80g butter, for the pastry
- 4 tbsp4 tbsp ice-cold water, for the pastry
- 22 small eggs, beaten, for the egg wash
- salt, to taste
- black pepper, to taste
