Duck Pie

Duck Pie
16 slices Yield

Ingredients

  • 453 g Duck Confit, meat pulled off the bone
  • 263 g Onion, finely chopped
  • 1 clove Garlic, minced
  • ½ tsp Kosher Salt
  • ¼ tsp Celery Salt
  • ¼ tsp Clove
  • ⅛ tsp Cinnamon
  • ⅛ tsp Nutmeg
  • 118 ml Ready-to-Use Veal Jus
  • 2 un Recipe: Pie Dough

Preparation

1. In a saucepan, sauté 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 10” pie pan lined with one piece of pie dough. 

4. Cover the top with the remaining dough, cut steam vents and bake in a 204°C (400°F) oven until the crust is golden-brown, about 45 minutes.