Duck and cherry pie

Fairlady
0 serving

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

2.00 duck — roasted
1.00 onion — sliced
185.00 g bacon — chopped
15.00 ml fresh thyme
440.00 ml stock — chicken
125.00 ml port
1.00 black cherries — tinned with juice
0.00 seasoning — to taste
0.00 cornflour — with water
200.00 g puff pastry
1.00 eggs — lightly beaten
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 180 &degC.
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.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.