Pie with farm duck and chanterelles
8 servings
210 minutes
Duck and chanterelle pie is the embodiment of cozy gastronomy. This recipe brings the atmosphere of American cuisine, combining the rich flavor of roasted duck with the delicate texture of chanterelles. The crispy puff pastry conceals layers of juicy meat, aromatic mushrooms, and fresh spinach, accented by the creamy tenderness of cheddar. Chanterelles add a light nutty note while the duck provides depth of flavor, creating harmony among the ingredients. The finishing touch is a rich sauce made from white wine and cream that adds sophistication to the dish. This pie is perfect for cozy family dinners or festive gatherings where each serving fills the meal with warmth and rich flavor nuances.
1
We wash the chanterelles well and clean the mushroom stems from the outer skin.
- Chanterelles: 650 g
2
We take a duck, salt it, pepper it, and bake it at 130 degrees for 2.5 hours. Once ready, we take out the duck, let it cool, separate the meat from the bones, and cut it into strips.
- Duck: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Chop the onion into small cubes. Pour vegetable oil into the pan, fry the onion for 3-4 minutes, add the chanterelles (no need to chop them), and fry for another 7 minutes. Add 33% cream, reduce to remove excess liquid, season with salt and pepper, and let cool.
- Onion: 280 g
- Vegetable oil: 15 ml
- Chanterelles: 650 g
- Cream 35%: 110 ml
- Salt: to taste
- Ground black pepper: to taste
4
Pour flour on the table, roll out the puff pastry, not thin. Take a baking dish, place parchment, and lay out the rolled dough. Add the stewed chanterelles and chopped duck.
- Wheat flour: 100 g
- Puff pastry: 240 g
- Chanterelles: 650 g
- Duck: 500 g
5
We wash the spinach, dry it, remove the roots, cut it into strips, and place it on the duck. Sprinkle with grated cheddar cheese. Cover with another layer of puff pastry. Brush with egg and make holes with a fork. Bake at 180 degrees for 30 minutes.
- Fresh spinach leaves: 600 g
- Cheddar cheese: 125 g
- Puff pastry: 240 g
- Chicken egg: 1 piece
6
Ingredients for the sauce: 200 g onion, 400 g dry white wine, bay leaf, thyme, black pepper, 700 ml 33% cream. Cooking technology: finely chop the onion, place it in a saucepan, pour in the wine, reduce by half, strain. Add 33% cream, bay leaf, thyme, salt/pepper, and reduce again by half.
- Onion: 280 g
- Salt: to taste
- Ground black pepper: to taste
7
Serving: place a piece of pie on a plate, drizzle with sauce, and garnish with a sprig of parsley.
- Salt: to taste