For the waterfowler with a taste for gourmet, this Woodland Duck Pie is a must-try.
We’ve taken the rich, savory flavors of the hunt and layered them into a hearty pie that’s perfect for sharing around the fire after a successful day in the blind.
Hunters Duck Pie
This hearty Woodland Duck Pie is a savory tribute to the hunter's spirit, filled with tender duck and a medley of earthy flavors. It's the perfect dish to warm you from the inside out on a chilly evening.
Equipment
- 1 Sauté pan
- 1 9" Oval oven proof dish
Ingredients
- 2 Tbsp Vegetable oil
- 2 Cups Chopped onions
- 1 Cup Diced carrots
- 1 Cup Diced celery
- Pinch Salt
- Freshly ground black pepper
- 2 Lb Duck breast medium diced
- 2 Tbsp Flour
- 1 Tbsp Tomato paste
- 1 Cup Dry red wine
- 5 Cups Veal reduction
- 2 Bay leaves
- 2 Sprigs Fresh thyme
- 1 Lb Baby Shiitake mushrooms - Stems removed
- 3 Cups Mashed sweet potatoes
- 2 Tbsp Butter
Instructions
- In a large sauté pan, over medium heat, add the oil. When hot, add onions, carrots and celery. Season with salt and pepper. Sauté for 2 minutes.
- Add the duck to the vegetables, add salt and pepper and sauté for 1 minute
- Dust the duck with flour and cook for 2 minutes, stirring constantly
- Stir in the tomato paste and cook for 30 minutes
- Stir in the red wine and veal reduction. Add bay leaves and thyme. Bring to boil
- Reduce the heat to medium-low and simmer for 1 1/2 hours. During the last 30 minutes, add the mushrooms.
- Remove from heat and cool
- Pour the mixture into a deep 9" oval dish
- Place spoonfuls of the sweet potatoes over the meat mixture, dot the top of the potatoes with butter
- Place in a 350 degree preheated oven on top of a baking sheet (In case the pie spills over). Cook for 30 minutes or until the potatoes are golden brown
- Garnish with parsley when serving