1 duck weighing 2 kg (4 1/2 lbs)
2.5 litres (5 pts/) 10 cups water
3 tsp salt
Soup vegetables, carrots, leek, celery, etc.
1 onion
1 bay leaf
2 cloves
1 1/3 cup (100 g) button mushrooms
1/2 stick + 1 tbsp (5 Tbsp) 2 1/2 oz butter
3 tbsp plain flour
1 egg, separated
2 pinches freshly ground white pepper
1/2 tsp dried thyme
2.5 litres (5 pts/) 10 cups water
3 tsp salt
Soup vegetables, carrots, leek, celery, etc.
1 onion
1 bay leaf
2 cloves
1 1/3 cup (100 g) button mushrooms
1/2 stick + 1 tbsp (5 Tbsp) 2 1/2 oz butter
3 tbsp plain flour
1 egg, separated
2 pinches freshly ground white pepper
1/2 tsp dried thyme
for the pastry
3 cups (330 g) plain flour
2/3 cup (150 g) butter
1 egg yolk
1/2 tsp salt
250-275 ml (8-10 fl oz) 1-cups iced water
Butter to grease tin
egg yolk for glaze
2/3 cup (150 g) butter
1 egg yolk
1/2 tsp salt
250-275 ml (8-10 fl oz) 1-cups iced water
Butter to grease tin
egg yolk for glaze
method
1. To make the filling, bring water and 2 tsp salt to the boil.
2. Wash duck and giblets, then lower duck, heart and gizzard into briskly boiling water.
3. Put liver aside. Simmer duck gently, skimming off scum as it forms during first 30 minutes.
4. Wash and trim soup vegetables. Peel and halve onion, spiking bay leaf to one half with cloves.
5. After 30 minutes add vegetables to duck and continue to simmer for 1 hour longer.
6. To make pastry, sift flour onto work surface with a well in centre. Scatter butter in dabs around edge, putting egg yolk, salt and water in well.
7. Work all ingredients lightly together, then roll pastry in foil and leave in refrigerator to chill.
8. Remove duck from stock, cool slightly, then take meat off bone and chop very finely.
9. Skim fat off cold stock and measure out 1 cup (8 fl oz) 250 ml.
10. Finely chop liver; wipe and chop mushrooms. Heat butter, saute liver and mushrooms before sprinkling with flour and continuing to saute until pale brown.
12. Gradually add stock and simmer for 5 minutes, stirring continuously. Take pan off heat, stir in egg yolk and season to taste with salt, pepper and thyme. Stir in chopped duck.
13. Beat egg white until stiff and fold into filling.
14. Preheat oven to 220° (425°F) Gas Mark 7. Grease a 23 cm (9 in) tin with butter.
15. Roll out pastry into 2 circles the same size as the tin, plus a long strip to make the side of the pie. Place one circle in base of tin and the long strip around the edge, sealing well.
16. Spoon filling into shell, place lid on top and press edges together with a fork. Prick diamond patterns on top with a skewer so that steam can escape.
17. Brush with beaten egg yolk.
18. Bake for 1 hour on bottom shelf of oven and allow to cool in the tin before serving.
2. Wash duck and giblets, then lower duck, heart and gizzard into briskly boiling water.
3. Put liver aside. Simmer duck gently, skimming off scum as it forms during first 30 minutes.
4. Wash and trim soup vegetables. Peel and halve onion, spiking bay leaf to one half with cloves.
5. After 30 minutes add vegetables to duck and continue to simmer for 1 hour longer.
6. To make pastry, sift flour onto work surface with a well in centre. Scatter butter in dabs around edge, putting egg yolk, salt and water in well.
7. Work all ingredients lightly together, then roll pastry in foil and leave in refrigerator to chill.
8. Remove duck from stock, cool slightly, then take meat off bone and chop very finely.
9. Skim fat off cold stock and measure out 1 cup (8 fl oz) 250 ml.
10. Finely chop liver; wipe and chop mushrooms. Heat butter, saute liver and mushrooms before sprinkling with flour and continuing to saute until pale brown.
12. Gradually add stock and simmer for 5 minutes, stirring continuously. Take pan off heat, stir in egg yolk and season to taste with salt, pepper and thyme. Stir in chopped duck.
13. Beat egg white until stiff and fold into filling.
14. Preheat oven to 220° (425°F) Gas Mark 7. Grease a 23 cm (9 in) tin with butter.
15. Roll out pastry into 2 circles the same size as the tin, plus a long strip to make the side of the pie. Place one circle in base of tin and the long strip around the edge, sealing well.
16. Spoon filling into shell, place lid on top and press edges together with a fork. Prick diamond patterns on top with a skewer so that steam can escape.
17. Brush with beaten egg yolk.
18. Bake for 1 hour on bottom shelf of oven and allow to cool in the tin before serving.
serving amount
serves 6-8
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