Duck pies
Method
- Saute the Swiss Brown mushrooms with the 2 shallots, the garlic, 1 tbsp each chopped tarragon and parsley, and a little oil. Then allow to cool in the refrigerator.
- Once cool, combine the mushroom mixture with the duck meat, chicken mousse and orange zest.
- Then mix in the red wine sauce and taste for seasoning.
- Preheat oven to 180°C fan forced (200°C normal).
- Cut 12 x 12 cm rounds in the puff pastry.
- Then place a herb crepe on top of 6 pastry rounds and spoon the duck mixture into the centre of each one. Fold over each crepe, cover with the 6 remaining pastry rounds and crimp the edges.
- Brush the pies all over with egg. Lightly score the tops with a sharp knife and cook in the oven for about 15 mins until golden brown.
- At the same time, heat a little oil in a pan and gently saute the wild mushrooms and remaining shallots until golden brown, stirring now and again.
- Add the tomatoes and stir until softened.
- Then sprinkle the remaining herbs on top and season.
- To serve, spoon a little parsley puree in the centre of each plate, arrange the sautéed mushrooms around the edge and sprinkle the duck sauce over. Then place a pie in the centre and garnish with a little watercress around the edges.
- nb. Chicken mousse is cooked minced chicken with egg whites and seasonings folded through. And it's optional to use the parsley puree.
- Ian Curly -The European, Melbourne
Ingredients
- 100 gm Swiss Brown mushrooms, sliced
- 4 shallots, sliced
- 2 garlic cloves, sliced
- 2 tbsp chopped fresh tarragon
- 2 tbsp chopped fresh parsley
- olive oil
- 400 gm confit duck leg meat
- 300 gm chicken mousse
- grated rind of 1 orange
- 80 ml reduced red wine sauce
- 600 gm puff pastry, rolled out to 2mm thickness
- 6 savoury herb crepes
- 1-2 eggs, beaten
- 2 good handfuls of sliced wild mushrooms
- 2 large ripe, red tomatoes, peeled, cored & diced
- sea salt & freshly ground pepper
- parsley puree
- duck sauce
- a bunch of fresh watercress
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