Mushrooms, Chestnuts and Duck Pie

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  • 6
  • Easy
  • 20 mins
  • 20 mins
  • Average budget

Ingredients

  • 2 puff pastries
  • 3-4 oz (about 1 cup chopped) oyster mushrooms
  • 3-4 oz (about 1 cup chopped) Puff ball mushrooms
  • 3-4 oz (about 1 cup chopped) button mushrooms
  • 4 shallots
  • 2 carrots
  • 8 oz of duck
  • 1 pat of butter
  • 1 sprig of thyme
  • 1 bunch parsley
  • 10 chestnuts
  • 2 teaspoons veal stock
  • 2 tablespoons heavy cream

Preparation

Step 1

Preheat oven to 400 ° F

In a skillet, melt butter and add the chopped shallots, then once they are translucent add the mushrooms, the carrots, thyme, parsley, salt and pepper.

Step 2

Cover and simmer 10 minutes, then thicken the sauce with the veal stock and cream. Cook 10 minutes on the stove.

Step 3

During this time, make a cross-shaped notch on each chestnut and boil for 15 minutes. Peel and reserve.

Step 4

Place puff pastry in a pie pan, pour the mushroom mixture in with the coarsely chopped chestnuts and arrange the duck breast over and cover with the second dough. Using a pastry brush, coat with egg yolk or milk.

Step 5

Place in oven for 20 minutes at 400 ° F.

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