Duck Pie
Servings
16 slices
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Ingredients
- 453 g Duck Confit, meat pulled off the bone
- 263 g Onion, finely chopped
- 1 clove Garlic, minced
- Ā½ tsp Kosher Salt
- Ā¼ tsp Celery Salt
- Ā¼ tsp Clove
- ā tsp Cinnamon
- ā tsp Nutmeg
- 118 ml Ready-to-Use Veal Jus
- 2 un Recipe: Pie Dough
Recipe Preparation
1. In a saucepan, sautƩ the onions, garlic and spices on medium heat until onions are translucent.
2. Add the remaining ingredients and cook until the veal jus has reduced where the mixture is still moist but not dry.
3. Cool the meat mixture and pour into a 10ā pie pan lined with one piece of pie dough.
4. Cover the top with the remaining dough, cut steam vents and bake in a 204Ā°C (400Ā°F) oven until the crust is golden-brown, about 45 minutes.
English 
French 
