Mushrooms, Chestnuts and Duck Pie
By Elisah du blog Aux plaisirs Culin'air de Marie
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
Details
Servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Average budget
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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Chef Tips and Tricks
Who will you make these elegant duck pastry pockets for?
Ingredients
- 1 whole duck breast
- 1 sheet puff pastry
- 3-4 slices ham
- 3-4 tbsp raspberry jam
- 3- 4 slices Muenster cheese
Method
- Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
- Roll out a sheet of puff pastry, and layer the ham slices in the middle.
- Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
- Moisten the sides of the pastry with water, then fold to enclose the duck.
- Brush the pastry with the egg yolk, then score lightly with a knife.
- Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
- Serve, and enjoy!
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