Creamy Duck Pie
Creamy Duck Pie
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- 3 tbs sunflower oil
- 4 duck breasts cut into 2 cm cubes
- 1 large onion, chopped
- 6 bacon rashers, chopped
- 3 garlic cloves, finely chopped
- 150ml TGS Co Cumberland Sauce
- 3 tbs TGS Co Pepperberry Mustard
- 4 bay leaves
- 3 tsp thyme leaves
- 60g unsalted butter, softened
- 1/4 cup plain flour
- 2 cups chicken stock, heated
- 1/4 cup thickened cream
- 3 tbs sour cream
- 1 cup frozen peas
- 375g block puff pastry, thawed
- 1 egg, lightly beaten
- Heat oil in a large deep frypan over medium heat. Season duck and cook in batches for 5 minutes or until browned. Transfer duck to a large bowl. Add bacon to the pan and cook, stirring frequently for 5 minutes or until starting to crisp, then add to the bowl with the duck.
- Add onion to the pan and cook, stirring for 3 minutes or until softened but not coloured. Add a little more oil if the pan becomes dry. Add garlic and Pepperberry Mustard and cook for 1 minute, then add the Cumberland Sauce and herbs and simmer for 8 minutes, or until the liquid is reduced to about 1 tbs. Add to the bowl of duck.
- Melt the butter in the pan over medium heat. Add the flour and cook, stirring for 2-3 minutes until smooth and a pale golden colour. Gradually add the stock, stirring constantly, and simmer for 3 minutes or until smooth and thickened.
- Return the duck mixture to the pan, then add the cream and simmer for 4-5 minutes until the sauce thickens slightly. Remove from heat and allow to cool. Remove bay leaves.
- Preheat the oven to 200C.
- Mix the sour cream and peas into the duck mixture, then spoon into four 400ml pie dishes or one 2 litre baking dish.
- On a floured surface, roll out the pastry to 5mm thick. Cut out 4 pieces or 1 large piece to use as lids.
- Cut a thin strip from the edge of each piece, brush with a little water and press onto the rim of each dish. Brush once more with water, then cover each dish with pastry. Press pastry edges together to seal, then trim excess.
- Brush the tops of the pies with a little egg. Bake for 25-30 minutes until the pastry is golden and the filling is heated through.
- This delicious pie works equally well when substituting chicken.
By Tasmanian Gourmet Sauce Company
Tasmanian Gourmet Sauce Company https://gourmetsauce.com.au/