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DUCK PIE WITH DUCK FAT PASTRY

DUCK PIE WITH DUCK FAT PASTRY

I'm not a master baker or anything even close to it, but this hot water pastry is really easy and forgiving and it turns out amazingly crisp and light, almost fool proof. I recently roasted a whole duck and was wondering what to do with it, so I decided to make this. I used the bones to make a stock for the filling and used the shredded meat for that as well, and used the fat for the dough. Super intense duck flavour!!

Here's what you'll need

The filling

  • 1 whole duck
  • ¼ cup dried currants
  • 1 small shallot (finely minced)
  • 4 cloves garlic (finely miced)
  • 1 cup peas (frozen or fresh)
  • 1 cup red wine
  • 1 cup duck stock (recipe provided with one carrot, two stock of celery and a medium onion)
  • 2 tbsp flour
  • 2 tbsp butter
  • 2 sprigs rosemary
  • salt and pepper to taste

The pastry

  • ¾ cup duck fat
  • ¼ cup hot water
  • 1 tbsp milk
  • 1 tsp salt
  • 2 cups flour
  1. season a whole duck well with salt and pepper and roast in a preheated 350° oven for about an hour or until cooked all the way through

  2. when done, take it out of the oven, move it onto a plate and loosely cover with foil to rest for 20 minutes or so

  3. pour off all the liquid into a container, I used something tall and deep, to make it easier to seperate the fat from the stock and pop into the fridge to cool completely and the fat will harden at the top and you can seperate it easily

  4. now seperate the meat from the duck (dice it up) and toss the bones into a deep stock pot with the carrot, celery and onion and add enough cold water to cover by a few inches and simmer on low heat for about an hour or so and strain

  5. pour the stock into a smaller pot, add the stock from the fridge (not to worry if it's gelatinous, completely normal) and reduce to about a cup or so

  6. in the meantime, make the pastry, in a bowl stir together the first 4 ingredients until smooth, then fold in the flour making sure to scrape the sides and incorporate it well

  7. turn it out onto a sheet of cling film, wrap and pop into the fridge for a few hours to set up

  8. in the meantime, sautee the onions, currants and garlic in butter until fragrant and softened

  9. sprinkle in the flour, stir and cook for a few minutes

  10. add the stock, rosemary and wine and simmer until slightly thickened and toss in the duck meat and peas and simmer until just heated through (about 5 minutes)

  11. now back to the dough, roll it out to about half an inch thick on a floured surface

  12. carefully lift it into individual ramekins...if it breaks, don't worry about it, as I said this dough is forgiving, just patch it up, push it ito the sides of the dishes and use scraps to patch up any holes

  13. scoop in some of the duck stew, cut a round of dough the size of the pie to make a lid and toss onto the top

  14. DUCK PIE WITH DUCK FAT PASTRY

  15. crimp the edges and make a few slits to the top and although you don't have to, I made some leaves out of the leftover dough

  16. DUCK PIE WITH DUCK FAT PASTRY

    DUCK PIE WITH DUCK FAT PASTRY

  17. put them on a baking sheet toss into a preheated 350° oven for 45 minutes or until the crust is crisp and browned

  18. DUCK PIE WITH DUCK FAT PASTRY

    DUCK PIE WITH DUCK FAT PASTRY

  19. tada!! you've made a pie...let rest for a few minutes before digging in

  20. DUCK PIE
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