Duck and Turkey Pie

Duck and Turkey Pie 150 Author: Canadian Living Credits: Duck and Turkey Pie 150

Two birds combine to make an interesting flavourful pie. This recipe makes two pies, so you have one for now and one for later.

  • Portion size 14 servings

Ingredients

  • 1 duck (5 lb/2.2 kg)
  • 1 1/4 teaspoon salt
  • 3/4 teaspoons pepper
  • 4 turkey thighs (2-1/2 lb/1.2 kg)
Filling:
  • 2 tablespoons vegetable oil
  • 2 cups chopped leeks (white and light green parts)
  • 3/4 teaspoons dried savory
  • 1/2 cup dry white wine
  • 1/2 cup all-purpose flour
  • 3 egg yolks
Pastry:
  • 3 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 teaspoons salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup cold unsalted butter cubed
  • 1/2 cup cold lard cubed
  • 2/3 cups milk approx
Stock:
  • 8 oz cremini mushrooms
  • 8 oz white mushrooms
  • 1 carrots chopped
  • 1 celery rib with leaves, chopped
  • 3 fresh thyme (or 1/4 tsp/1 mL dried)
  • 1/2 teaspoon black peppercorn

Method

Pat outside and inside of duck dry. With tip of sharp knife, poke skin all over without cutting into meat. Sprinkle salt and pepper over outside and inside of duck and over turkey thighs.

Place duck, breast side up, and turkey thighs on rack in roasting pan; roast in 375°F (190°C) oven, basting every 15 to 20 minutes with pan drippings, until juices run clear when turkey is pierced, about 1 hour. Remove turkey thighs to plate.

Roast duck until skin is crisp and leg wiggles loosely in joint, about 45 minutes. Let cool enough to handle. Reserving bones, strip meat off duck and turkey; slice and set aside.

Stock: Cut stems from mushrooms; thinly slice caps and set aside. In large saucepan, bring mushroom stems, carrot, celery, thyme, peppercorns, reserved bones and 4 cups (1 L) water to boil. Reduce heat, cover and simmer for 1-1/2 hours. Strain into clean saucepan; boil until reduced to 3 cups (750 mL), about 20 minutes. (Make-ahead: Refrigerate stock and meat in separate airtight containers for up to 24 hours.)

Pastry: Meanwhile, in food processor or bowl, pulse together all-purpose and whole wheat flours, salt and nutmeg; pulse or cut in butter and lard until in coarse crumbs. Pulse in milk until pastry holds together when pressed, adding up to 2 tbsp (25 mL) more if necessary. Turn out onto lightly floured surface; pat together. Divide into quarters; form into balls and flatten into discs. Wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Filling: In saucepan, heat oil over medium heat; cook leeks, reserved mushroom caps and savoury, stirring often, until golden, about 12 minutes.

Add wine and bring to boil, scraping up brown bits; boil until evaporated. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in reserved stock and bring to boil, stirring constantly. Reduce heat and simmer until thickened, about 5 minutes. Stir in duck and turkey meat. Let cool slightly. Whisk in egg yolks.

On lightly floured surface, roll out 2 of the pastry discs and fit each into 9-inch (23 cm) pie plate; divide filling between plates. Roll out remaining pastry; place over fillings. Trim and crimp edge. (Make-ahead: Freeze until firm. Wrap in plastic wrap and overwrap in heavy-duty foil; freeze for up to 2 weeks. Bake frozen in 450°F/230°C oven for 15 minutes. Reduce heat to 375°F/190°C; bake for 70 minutes longer.)

Brush tops lightly with milk. If desired, cut out shapes from pastry scraps; place on pie and brush with milk. Cut steam vents in top. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 375°F (190°C); bake until golden and filling is bubbling, about 30 minutes. Let stand for 15 minutes before cutting.
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Duck and Turkey Pie

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