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Rustic duck, pork, cranberry and onion pie
Preparation
15 min
Cooking time
1 h
Servings
6 to 8
Ingredients
- 30 ml (2 tbsp) vegetable oil
- 4 onions, thinly sliced
- 300 g (10 oz) lean ground pork
- Salt and freshly ground black pepper
- 5 ml (1 tsp) ground coriander
- 5 ml (1 tsp) ground ginger
- 2.5 ml (1/2 tsp) ground cinnamon
- 15 ml (1 tbsp) American saffron
- 250 ml (1 cup) chicken broth
- 80 ml (1/3 cup) dried cranberries
- 4 confit duck legs
- 5 eggs
- 60 ml (1/4 cup) all-purpose flour
- Rolled-out pastry dough
Preparation
- Preheat the oven to 190°C (375°F).
- In a skillet, heat the oil over medium-high heat. Sweat the onion, without browning, for 3 to 4 minutes.
- Add the pork.
- Season with salt and pepper.
- Cook for 3 to 4 minutes, breaking up the meat. Add the spices and cook for another minute, stirring continuously.
- Add the chicken broth and the cranberries. Continue cooking, stirring frequently until complete evaporation of the liquid.
- Remove from the heat and set aside.
- Meanwhile, heat the duck legs in the microwave for 1 to 2 minutes.
- Remove the skin and bones.
- In a large bowl, shred the duck meat.
- Set aside.
- Once the pork meat is cooked and cooled, add to the duck.
- Add 4 eggs and stir well.
- Set aside.
- Flour the work surface.
- With a rolling pin, roll out the dough into a circle 5 mm (1/4 in.) thick and 33 cm (13 in.) in diameter.
- Place the rolled out dough in a 23 cm (9 in.) pie plate.
- Fill with the meat without pressing too much. Fold the dough towards the centre.
- Beat the rest of the eggs with a bit of water. Brush the dough with the egg wash.
- Cook in the oven for about 40 minutes.
- Serve immediately.
