Melt in the Mouth Duck Pie

Melt in the Mouth Duck Pie

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Servings: 8
Calories: 791


  • 1 duck weighing 4 1/2 lbs
  • 5 pts water
  • 3 tsp salt
  • Soup vegetables carrots, leek, celery, etc.
  • 1 onion
  • 1 bay leaf
  • 2 cloves
  • 1 1/3 cup button mushrooms
  • 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 plain flour
  • 2/3 cup butter
  • 1 egg yolk
  • 1/2 tsp salt
  • 10 floz iced water
  • Butter to grease tin
  • egg yolk for glaze


  • To make the filling, bring water and 2 tsp salt to the boil.
  • Wash duck and giblets, then lower duck, heart and gizzard into briskly boiling water.
  • Put liver aside. Simmer duck gently, skimming off scum as it forms during first 30 minutes.
  • Wash and trim soup vegetables. Peel and halve onion, spiking bay leaf to one half with cloves.
  • After 30 minutes add vegetables to duck and continue to simmer for 1 hour longer.
  • 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.
  • Work all ingredients lightly together, then roll pastry in foil and leave in refrigerator to chill.
  • Remove duck from stock, cool slightly, then take meat off bone and chop very finely.
  • Skim fat off cold stock and measure out 1 cup (8 fl oz) 250 ml.
  • Finely chop liver; wipe and chop mushrooms. Heat butter, saute liver and mushrooms before sprinkling with flour and continuing to saute until pale brown.
  • 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.
  • Beat egg white until stiff and fold into filling.
  • Preheat oven to 220° (425°F) Gas Mark 7. Grease a 23 cm (9 in) tin with butter.
  • 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.
  • 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.
  • Brush with beaten egg yolk.
  • Bake for 1 hour on bottom shelf of oven and allow to cool in the tin before serving.
Calories: 791 kcal
Carbohydrates: 40 g
Protein: 18 g
Fat: 62g
Saturated Fat: 27 g
Trans Fat: 1 g
Cholesterol: 177 mg
Sodium: 1304 mg
Potassium: 342 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 927 IU
Vitamin C: 4 mg
Calcium: 47 mg
Iron: 5 mg
Ingredients Duck
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