Duck and cherry pie

Recipe from: 7/1/2004 12:00:00 AM
duck pie

Ingredients 11
Servings 0
Time

Ingredients

  • 2
    ducks, roasted
  • 1
    onion, sliced
  • 185
    g
    bacon, chopped
  • 15
    ml
    fresh thyme
  • 440
    ml
    chicken stock
  • 125
    ml
    port
  • 1
    x 410 g can black cherries with juice
  • seasoning, to taste
  • a little cornflour mixed into a paste with water
  • 200
    g
    readymade puff pastry
  • 1
    egg, lightly beaten
 

Method

 
Preheat the oven to 180 °C.
Remove the meat from the carcass.
Heat 30 ml of the duck fat in a pan.
Fry the onion and bacon until lightly golden.
Add the thyme, stock, port, cherries, juice and duck meat. Season.
Bring to the boil, reduce and thicken with cornflour. Spoon the mixture into a pie dish.
Cover with the pastry and decorate with leaves and patterns.
Make a steam hole in the top or use a pie funnel.
Glaze with egg and bake for 30 minutes or until the pastry is all puffed up, golden and crispy.

Tips for cooking duck
remove the pope's nose and prick the skin to render the fat.
Place in a roasting pan and roast at 180 °C for 30 minutes per 500 g of duck.
Then turn up the temperature for the last 30 minutes to 200 °C so the skin turns crispy.

 

Read more on: poultry  |  bake
 

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