Duck Tourtière from the Outaouais regionTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: 2 hours 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:226 kcal
Proteins:4 g
Fats:15.3 g
Carbohydrate:17.9 g
Fibers:0.7 g
Sugar:1.8 g
Cholesterol:16.2 mg
Sodium:136 mg
Calcium:41.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
*Ingredients for the filling
1
large duck
1
onion, finely chopped
60
ml
salt pork, in small cubes
500
ml
chicken stock
50
g
browned flour
2
ml
small pinch of cloves, cinnamon and nutmeg
1.25
ml
savory
*Pastry
200
g
flour
15
ml
baking powder
2.5
ml
baking soda
90
ml
vegetable shortening
245
ml
sour cream
METHOD
- rub the fat into the dry ingredients; add the sour cream to make the pastry; divide into two parts (2/3 and 1/3); roll out the larger piece and line a deep pie plate;
- clean the duck and cut the meat into cubes;
- in a heavy pot, sear the duck with the pork fat and onion; add the broth; add the duck carcass and cook for about 2 hours at medium heat, adding water as needed;
- remove the duck and 1 liter (4 cups) liquid; thicken it with the browned flour; season; return the boneless duck meat to the sauce and pour into the pastry crust;
- cover with the top crust; brush the edges with milk or water to seal;
- bake in a 400°F (200°C) oven for 10 minutes; reduce the temperature to 350°F ( 180°C) and bake 20 minutes longer until the pastry is golden.
SOMMELIER
Choose a full-bodied red because of the duck, such as a Rhône Valley wineA Cornas from Jean-Luc Colombo
