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| Duck Confit & Roasted Pheasant Pie |
| serves 4 |
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| Ingredients for Duck Confit & Roasted Pheasant Pie |
6 cup Rendered Duck Fat, clarified
4 Duck Leg Quarters
1 2 1/2 lb Pheasant
4 jumbo Carrots
2 yellow Onion
4 cups Veal Stock
1 cup Tawny Port
1 tbsp fresh Thyme, chopped
Salt and Pepper
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| Method for Duck Confit & Roasted Pheasant Pie |
• Heat 6 cups minus 2 tbsp of the duck fat in a
heavy saucepan to 300°.
• Season duck legs liberally with salt and pepper
and fry slowly in duck fat for approx 15 minutes.
• Season pheasants with salt and pepper and rub
with 2 tbsp of duck fat.
• Place in a roasting pan and roast covered in a 400°
oven for approx 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 tbsp 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.
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