RECIPE: Duck Tourtière
Apr. 18th, 2009 01:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
delphi posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipeboxA recent project motivated me to finally give some of my late grandmother's wonderful recipes a proper write-up, and on a grey day like today, all I can think about is the amazing meat pies she used to make. Anyone who likes duck (and really, who doesn't like duck?) simply must give this one a try.
Ingredients:
1 double pie crust*
1 duck
1 onion, finely chopped
4 tbsp. salt pork, cubed
2 cups chicken or duck stock
50 g. browned flour**
1 pinch cloves, cinnamon, and nutmeg
1/4 tsp. summer savory
Preparation:
Clean the duck and cut the meat into cubes, retaining the carcass.
Sear the duck meat with the pork fat and onion in a heavy pot. Add the broth and the duck carcass and cook for about 2 hours at medium heat, adding water as required.
Remove and dispose of duck carcass. Remove duck meat and put into pie crust. Remove 1 liter of the liquid, thickening it with browned flour. Season thickened sauce and pour over duck in crust.
Cover bottom crust with the top crust, brushing the edges with milk or water to seal.
Bake in a 400F oven for 10 minutes. Then reduce to 350F and bake for 20 minutes or until the pastry is golden.
* Use your tried and true pastry recipe, or, as I do, take a Tenderflake out of the freezer.
** Make by putting unbleached flour in a cast iron skillet and stirring and scraping with a wooden spoon over high heat while the flour colours to a golden beige or light brown. Cool before storing.
Ingredients:
1 double pie crust*
1 duck
1 onion, finely chopped
4 tbsp. salt pork, cubed
2 cups chicken or duck stock
50 g. browned flour**
1 pinch cloves, cinnamon, and nutmeg
1/4 tsp. summer savory
Preparation:
Clean the duck and cut the meat into cubes, retaining the carcass.
Sear the duck meat with the pork fat and onion in a heavy pot. Add the broth and the duck carcass and cook for about 2 hours at medium heat, adding water as required.
Remove and dispose of duck carcass. Remove duck meat and put into pie crust. Remove 1 liter of the liquid, thickening it with browned flour. Season thickened sauce and pour over duck in crust.
Cover bottom crust with the top crust, brushing the edges with milk or water to seal.
Bake in a 400F oven for 10 minutes. Then reduce to 350F and bake for 20 minutes or until the pastry is golden.
* Use your tried and true pastry recipe, or, as I do, take a Tenderflake out of the freezer.
** Make by putting unbleached flour in a cast iron skillet and stirring and scraping with a wooden spoon over high heat while the flour colours to a golden beige or light brown. Cool before storing.