Duck Pie with Stout Sauce
⏳ Time
50 minutes + 3 hours
🥕 Ingredients
20
🍽️ Servings
20
Description
Recipe by John Smith, owner and chef of The Corner Bistro.
Ingredients
- Pork Neck - 2 lbs
- Duck Breast - 17.6 oz
- Chicken Liver - 8.8 oz
- Foie Gras - 5.3 oz
- Shallot - 3.5 oz
- Garlic - 1.8 oz
- Thyme - 0.1 oz
- Red Grape Juice - 7 fl oz
- Cognac - 1 fl oz
- Puff Pastry - 2 lbs
- Onion - 10.6 oz
- Rosemary - 1.1 oz
- Nigella Seeds - 0.3 oz
- Stout - ½ l
- Demi-Glace Sauce - 10.6 oz
- Sugar - 0.9 oz
- Vegetable Oil - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
- Wheat Flour - a pinch
Step by Step guide
Step 1
Remove the skin from the duck breast. Marinate the duck and pork in wine, cognac, and thyme for about three hours.
Step 2
Finely chop the shallots and 20 grams of garlic, then sauté them in minced duck skin until golden brown. Pass the pork and duck breast through a coarse meat grinder along with the shallots, garlic, and duck cracklings. Dice the chicken liver and foie gras into small cubes and mix them into the ground meat. Season with salt and pepper.
Step 3
Roll out the dough (either yeast or non-yeast, it doesn't matter) on a floured surface to a thickness of 2–3 mm, then cut it into squares with sides of 15 cm.
Step 4
Place the minced meat on a square of dough, then cover it with another square. Press the edges together and use a cooking ring to shape the mixture into a round form. Insert a piece of foil, rolled into a ring, into the center of the mound. Repeat the process with the remaining dough and minced meat.
Step 5
Bake the pies for twenty minutes at 356°F, without removing the pieces of foil.
Step 6
For the sauce, sauté chopped onion and 30 grams of garlic until golden brown, along with rosemary and fennel seeds. Pour in the beer and reduce by a quarter. Add demi-glace, sugar, and salt, and let it simmer until it has reduced by half, then strain.
Step 7
Place the pies on plates, removing the pieces of foil, and drizzle with sauce.
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