Christmas Pot Pie with Duck
8 servings
60 minutes
Christmas pie in pots with duck is a cozy dish of European cuisine that brings festive warmth to the home. Its roots trace back to the tradition of baking meat pies, where duck symbolizes sophistication and rich flavor. Juicy duck fillet combines with the aroma of dried morels, the tenderness of butter, and the depth of chicken broth, creating a rich, velvety filling texture. The crispy puff pastry covering the pot bakes to a golden crust, retaining all the aroma and tenderness of the ingredients inside. This pie is perfect for cozy winter evenings, enhancing the atmosphere of candles and family conversations. Serve it with a glass of red wine or spicy berry sauce to highlight its rich flavor.
1
Soak the mushrooms in 250 milliliters of water until soft.
- Dried Morels: 20 g
2
Preheat the oven to 180 degrees.
3
Finely chop the onion and sauté in half the oil with herbs. Add spices.
- Onion: 1 head
- Butter: 30 g
- Green: 1 bunch
4
Add mushrooms and sauté lightly.
- Dried Morels: 20 g
5
Then add the remaining butter and flour and sauté for about a minute.
- Butter: 30 g
- Wheat flour: 1.5 tablespoon
6
Mix with the broth and bring to a boil. Then add the chopped duck.
- Chicken broth: 600 ml
- Duck fillet: 600 g
7
Fill 4 small fireproof molds with the mixture. Roll small balls from the minced meat and add them to the duck.
- Duck mince: 200 g
8
Roll the dough very thin.
- Yeast puff pastry: 500 g
9
Brush the edges of the molds with beaten egg. Cover each mold with a piece of dough so that the edges hang down. Press firmly if you want the dough to rise. Brush the top with egg and bake for about 40 minutes until the dough rises and turns golden.
- Chicken egg: 1 piece