Duck Pie with Stout Sauce
20 servings
50 minutes
Recipe by Dmitry Zotov, owner and chef of Zotman Pizza
1
Remove the skin from the duck breast. Marinate the duck and pork in wine, cognac, and thyme for about three hours.
- duck breast: 500 g
- Pork neck: 1 kg
- Red wine: 200 ml
- Cognac: 50 ml
- Thyme leaves: 2 g
2
Finely chopped shallots and 20 grams of garlic are sautéed in minced duck skin until golden. Grind the pork and duck breast through a coarse meat grinder along with shallots, garlic, and duck cracklings. Cut the chicken liver and foie gras into small cubes and mix into the mince. Season with salt and pepper.
- Shallots: 100 g
- Garlic: 50 g
- duck breast: 500 g
- Pork neck: 1 kg
- Chicken liver: 250 g
- Foie gras: 150 g
- Salt: to taste
- Ground black pepper: to taste
3
Roll out the dough (yeast or non-yeast, it doesn't matter) to a thickness of 2-3 mm, and cut into squares with a side of 15 cm.
- Puff pastry: 1 kg
- Wheat flour: pinch
4
Place the minced meat on a square, cover it with another square. Press the edges and use a culinary ring to shape it into a round form. Insert a piece of foil rolled into a ring in the center. Do the same with the remaining dough and filling.
5
Bake the pies for twenty minutes at 180 degrees, without removing the pieces of foil.
6
For the sauce, sauté chopped onion and 30 grams of garlic until golden with rosemary and fennel seeds. Pour in beer and reduce by a quarter. Add demi-glace, sugar, and salt, reduce by half, and strain.
- Onion: 300 g
- Garlic: 50 g
- Rosemary: 30 g
- Fennel seeds: 9 g
- Stout: 0.5 l
- Demi-glace sauce: 300 g
- Sugar: 25 g
- Salt: to taste
7
Place the pies on plates, remove the pieces of foil, and drizzle with sauce.