|
|
| DUCK CONFIT & ROASTED PHEASANT PIE |
|
 |
| Ingredients |
6 c Rendered Duck Fat (clarified)
4 each Duck Leg Quarters
1 each 2.5 1b. Pheasant
4 Jumbo Carrots
2 ea Yellow Onion
4 c Veal Stock
1 c Tawny Port
1 T Chopped Fresh Thyme
To taste Salt and Pepper
|
|
|
|
|
|
|
| Method |
| Heat 6 cups minus 2 tablespoons of the duck fat in a heavy
saucepan to 300 degrees.
Season duck legs liberally with salt and pepper and fry slowly
in duck fat for approximately 15 minutes.
Season pheasants with salt and pepper and rub with 2
tablespoons of duck fat.
Place in a roasting pan and roast covered in a 400° oven for
approximately 1 hour.
Remove cover and finish roasting for 15 more minutes.
Let duck & pheasant cool then pick and large shred both .
Peel dice 1/2 inch and blanch carrots.
Dice onion 1/4 inch.
In 3 tablespoons of duck fat sauté onions until clear over
medium heat then add shredded duck and pheasant turn up
heat to high and sauté for 10/12 minutes constantly stirring.
Add blanched carrots and stir.
Deglaze with tawny port and reduce by half.
Add veal stock bring to a boil and reduce heat to a
simmer for 12 minutes.
Add fresh thyme, salt and pepper.
Spoon into four individual 5 inch savory open top pie
shells and serve each in the center of a plate with
sautéed frenched green beans around the base of the
shell. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
