Duck and Quince Pies
With meat left over from duck necks, I went looking through our preserves store where I knew I had deep burgundy coloured preserved quinces – a perfect pairing for a pie.
- 1 handful of cooked duck meat
- 1 shallot finely diced
- 1 stick of celery finely diced
- 1 clove of garlic finely chopped
- 2 tsp thyme finely chopped
- ½ cup of diced preserved quince
- ¼ cup red wine
- Salt and freshly ground black pepper
- ½ cup frozen peas
- 2 tbs butter
- ½ cup of duck stock
- 1 quantity of Savoury Potato Pastry
- 1 egg for egg wash
Melt 1 tbs of butter in a frying pan and add the shallot, celery and garlic. Sautee until soft.
Increase heat and add red wine, cook until reduced by half, add stock, duck, quince, thyme and frozen peas. Bring to the boil and then reduce the heat to simmer and continue to cook for five minutes.
Season with salt and pepper and add the remaining tablespoon of butter, diced, and stir through.
Set aside to cool.
Roll out 2/3 of the pastry, and line four pie tins. Place in the refrigerator for 10-15 minutes.
Spoon in the duck mixture.
Roll out remaining pastry and cut out lids for the pies. Using a little beaten egg to seal the edges, place the lids on top of the pies and crimp the edges.
Cut a little hole in the lid and egg wash the top.
Bake in pre-heated oven 210˚C for 25 minutes, until golden.
You could use duck confit to make these pies, it would be perfect.