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Duck pithiviers
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Prep Time:
40 minutes
Cook Time:
180 minutes
Total Time:
220 minutes
Savory slow-cooked French pastry twist.
Ingredients:
  • 2kg whole duck, quartered
  • 1 carrot, peeled, finely chopped
  • 1 small celery stick, finely chopped
  • 70g (1/4 cup) tomato paste
  • 185ml (3/4 cup) red wine
  • 500ml (2 cups) chicken style liquid stock
  • 8 sprigs fresh thyme
  • 3 bay leaves
  • 4 sheets butter puff pastry
  • 30g butter
  • 1 French shallot, finely chopped
  • 450g (3 cups) frozen peas, defrosted
Instructions:
  • Preheat your oven to 140°C/120°C fan forced. Sear the duck, skin-side down, in a large flameproof casserole dish over medium heat until the fat has rendered and the duck is golden, about 20 minutes. Then, transfer the duck to a plate.
  • Reserve 1 tablespoon of the fat. Introduce the onion, carrot, and celery into the dish. Sauté, stirring frequently, for 8 minutes until tender. Stir in the tomato paste and cook for 3 minutes. Pour in the wine, deglazing the bits stuck to the dish. Add duck, stock, thyme, and bay leaves. Season with pepper, cover, and roast for 2 hours until the duck is fork-tender.
  • - Take out the duck from the liquid, discard the skin and bones, and roughly chop the flesh. Place it in a bowl with 1 cup of the cooking liquid. Let it cool completely. - Strain the rest of the liquid into a small saucepan, discard the solids, and set it aside.
  • - Preheat your oven to 220°C/200°C fan forced. - Line 2 baking trays with baking paper. - Cut eight 12cm rounds from the pastry. - Divide the duck among 4 rounds. - Top with the remaining rounds, press to seal, and make shallow cuts on top of the pies. - Brush the pies with egg. - Bake for 20 minutes or until golden.
  • Melt butter in a saucepan over medium-low heat. Sauté shallot until soft, about 5 minutes. Add peas and cook until warmed through, about 5 minutes.
  • Reduce the reserved duck cooking liquid over medium heat for 7 minutes to create a flavorful jus. Plate the pies, serve with peas, and drizzle with the delicious jus.

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