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Rustic duck, pork, cranberry and onion pie
Rustic duck, pork, cranberry and onion pie

Rustic duck, pork, cranberry and onion pie

Preparation 15 min
Cooking time 1 h
Servings 6 to 8


  • 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


  1. Preheat the oven to 190°C (375°F).
  2. In a skillet, heat the oil over medium-high heat. Sweat the onion, without browning, for 3 to 4 minutes.
  3. Add the pork.
  4. Season with salt and pepper.
  5. Cook for 3 to 4 minutes, breaking up the meat. Add the spices and cook for another minute, stirring continuously.
  6. Add the chicken broth and the cranberries. Continue cooking, stirring frequently until complete evaporation of the liquid.
  7. Remove from the heat and set aside.
  8. Meanwhile, heat the duck legs in the microwave for 1 to 2 minutes.
  9. Remove the skin and bones.
  10. In a large bowl, shred the duck meat.
  11. Set aside.
  12. Once the pork meat is cooked and cooled, add to the duck.
  13. Add 4 eggs and stir well.
  14. Set aside.
  15. Flour the work surface.
  16. With a rolling pin, roll out the dough into a circle 5 mm (1/4 in.) thick and 33 cm (13 in.) in diameter.
  17. Place the rolled out dough in a 23 cm (9 in.) pie plate.
  18. Fill with the meat without pressing too much. Fold the dough towards the centre.
  19. Beat the rest of the eggs with a bit of water. Brush the dough with the egg wash.
  20. Cook in the oven for about 40 minutes.
  21. Serve immediately.
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