Woodland Duck Pie
Tender diced duck breast simmers with vegetables, red wine, and veal reduction until rich and savory, then gets topped with buttery mashed sweet potatoes and baked until golden—a hearty, gourmet way to celebrate a good day in the blind.
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
- Fresh parsley, for garnish
Instructions
- In a large sauté pan over medium heat, add the oil. When hot, add onions, carrots, and celery. Season with salt and pepper and sauté for 2 minutes.
- Add the duck to the vegetables, season with 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, and bring to a boil.
- Reduce heat to medium-low and simmer for 1 1/2 hours. During the last 30 minutes, add the mushrooms.
- Remove from heat and let cool.
- Pour the mixture into a deep 9-inch oval dish.
- Place spoonfuls of the mashed sweet potatoes over the meat mixture and dot the top of the potatoes with butter.
- Place the dish on a baking sheet (in case it spills over) and bake in a preheated 350°F oven for 30 minutes, or until the potatoes are golden brown.
- Garnish with parsley when serving.
Cook’s Notes
Let the duck mixture simmer low and slow to fully develop the sauce and tenderize the meat before topping it with sweet potatoes; a rich veal reduction is key to the deep, savory flavor of this dish.
Ingredient Swaps
If veal reduction isn’t available, a good beef or duck stock reduced by half can stand in, and pheasant or goose breast can be substituted for duck. Baby bella mushrooms work well if shiitakes aren’t on hand.
Serving Suggestions
Serve the pie hot, straight from the oven, alongside a simple green salad or crusty bread to soak up the rich sauce.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 3 days, and reheat gently in a 325°F oven until warmed through to keep the sweet potato topping from drying out.
Common Questions
Can I make this ahead of time?
Yes, the duck filling can be made a day ahead and refrigerated; just top with sweet potatoes and bake before serving.
What can I use instead of veal reduction?
A reduced beef or duck stock works as a substitute and will still give the sauce good body and richness.
Can I freeze this pie?
The duck filling freezes well on its own, but it’s best to add the sweet potato topping fresh before baking for the best texture.