Every Christmas I make this pie as gifts, and every year peoples response is the same. They go totally bonkers for it. I think the smell alone would be enough to turn even the most dedicated of vegetarians.
It is, hands down, the best pie I have made, and it is certainly in the top 5 of pies I have ever eaten.
Believe me yet? This pie is goooooood.
Happy Duck Pie (aka Tortiere au Canard)
- 4 oz butter
- 1 large onion chopped
- 1 happy duck meat cubed. We used a young, homegrown Muscovy but a wild duck would work well too. Avoid the giant flabby things Tesco sell
- 1 tbsp flour
- 1/2 pint chicken stock
- Scraping of nutmeg
- 1/4 tsp cinnamon
- Salt & pepper
- 1 1/4 lb flour
- 8 oz butter
- 3 3/4 oz milk
In a large pan, melt the butter then brown the onion & meat. Add the flour and slowly pour in the stock and stir.
Season well with salt & pepper and add the cinnamon and nutmeg. I know, it sounds an odd mix, but go with it.
Simmer for 1.5 hours or 20 minutes in a pressure cooker.
During this time prepare the pastry and line a pie dish with half of it.
When the duck is all simmered down, the sauce will have thickened and started doing crazy things to your nostrils and your tummy will be grumbling, so wallop it quickly into the pie dish.
Cover with the other half of the pastry, using milk or egg wash to seal the 2 layers. Brush the top with the egg wash too.
Bake at 200c / 400f / gas 6 for 10 minutes, then drop to 180c / 350f / gas 4 for a further 10 minutes.
Whatever you serve it with will pale into insignificance against the glory of this pie, so dish up whatever vegetables needs using up!