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Hunters Duck Pie Recipe

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.
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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