Confit Duck Pie

Essential Cuisine

Essential Cuisine

Standard Supplier 24th April 2019
Essential Cuisine

Essential Cuisine

Standard Supplier

Confit Duck Pie

Try adding a spoonful of Essential Cuisine Duck Glace for an extra boost of flavour!

Ingredients

  • 1.5kg duck leg meat
  • 1ltr Essential Cuisine Premier Veal Jus (made up to instructions)
  • Sprig of thyme
  • 200g carrots brunoise
  • 200g celery brunoise
  • 200g onion, finely diced
  • 6 garlic cloves, crushed
  • 200g lard
  • 600g plain flour
  • 70ml milk
  • Salt and pepper

Method

1. For the filling, first warm the duck legs gently, remove the meat and ensure no bones are in the meat and set aside
2. Finely dice the celery, onion, garlic, and carrots and slowly sweat them down in a little bit of vegetable oil, do not colour the vegetables, but let it gently caramelize
3. Add the duck and the Essential Cuisine Premier Veal Jus and let it cool down with a sprig of thyme for 30 minutes. Set aside and allow to cool
4. For the pastry, gently bring the milk and the lard to the boil
5. Sieve the flour and a pinch of salt together in a separate bowl, when the lard has completely melted and the milk is starting to boil add it to the flour and stir with a wooden spoon
6. Mould the pies. It’s important to work quickly and in a warm area as the pastry loses its consistency and goes tough when it cools because of the fat content
7. Once they are moulded in, bake at 180°c for around 30-40 minutes
8. Serve hot with mash and seasonal vegetable and an onion gravy, or cold on a Ploughman’s

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.