Duck Tourtière

Ease of Preparation: Complex.

Yield:   8 servings.

Ingredients:

1 whole duck, bone-in and skin-on

6 tablespoons (90ml) duck fat (from roasting)

2 carrots, chopped into ½ inch cubes

1 yellow onion, chopped into ½ inch cubes

2 garlic cloves, minced

2 teaspoons (10ml) chopped fresh thyme

½ teaspoon (3ml) ground cloves

½ teaspoon (3ml) ground cinnamon

1 cup (240ml) red wine

2 cups (480ml) chicken stock

2 tablespoons (30ml) all-purpose flour

1 ¼ (300ml) cups frozen green peas

2 pie shells with tops, store-bought

2 eggs, beaten

Salt and pepper

Method:

Preheat oven to 325 degrees.

Rub duck skin with salt and pepper, and place on a grill rack over a baking dish.

Roast duck in the oven for 110-120 minutes, until duck reaches an internal temperature of 150 degrees and skin is golden and crispy.

Remove duck from the oven and set aside to rest at room temperature for 30 minutes.

Pour off 6 tablespoons of the duck fat and reserve for later use.

Once duck has cooled, remove skin from the duck and discard.

Remove meat from the bones and discard bones.

Transfer 3 tablespoons of the duck drippings to a large saucepan and heat over medium-high heat.

Stir in the onions, carrots, garlic, thyme, cloves, and cinnamon.

Stir and cook for 5-6 minutes, until onions start to soften.

Add the red wine and simmer for 4-5 minutes, or until wine reduces by half.

Stir in the chicken stock and continue simmering for 12-15 minutes, or until liquid has reduced by half.

While stock is reducing, heat remaining duck fat over medium heat in a second saucepan. Whisk flour into the melted duck fat until smooth.

Slowly whisk the flour and duck fat mixture into the filling until incorporated.

Simmer filling for an additional 2-3 minutes, until mixture thickens.

Transfer chopped duck meat and frozen peas into the filling and bring mixture to a simmer.

Continue cooking for 8-10 minutes over medium heat, until heated through.

Remove saucepan from heat and transfer pan contents to a sealable container.

Refrigerate until completely cool.

Preheat oven to 350 degrees Fahrenheit.

Once cooled, divide mixture between two thawed pie shells.

Lay dough over the pie and crimp edges together with a fork to seal.

With a small knife, cut two slices into the centre of the pie.

Whisk together eggs and 3 tablespoons of water to make an egg wash.

With a pastry brush, brush egg wash onto the pie.

Bake pies for 40 minutes, or until filling bubbles out of the centre and dough is golden and crispy.

Remove pies from the oven, and let rest for 4-5 minutes.

Slice and serve hot.