This Duck and Sherry Pie is a great festive dish for the winter season. It is quick and convenient as the Duck Confit (Cuisse de Canard Confit) will provide all the flavor that you’ll need. And the meat in Duck Confit already comes tender, so you don’t need to stew any duck for hours either. Furthermore the recipe resolves the issue of confit being overly salty by cooking the pie filling with sherry and sweet potatoes.
- Duck Leg Confit (2)
- Carrot (1 large)
- Onion (1)
- Sweet Potato (2)
- Mushrooms (100g)
- Peas (1/2 cup)
- Milk (1 cup)
- Potato (2) – for the crust
- Peel sweet potatoes and carrot. Cut the sweet potatoes and the mushrooms into 1 inch pieces. Dice the carrot and onion into 1/2 inch cubes or pieces.
- Debone the duck confit. This should be an easy task as the meat is practically falling off the bone anyway. Break up the duck meat into large chunks with two forks. Gently heat the duck confit in a pot, just enough to liquefy the lard the confit comes in.
- Spoon 6T of the duck oil into a pan and decant the rest into a bowl or jar for storage.
- Place the pan on a low fire and fry the onion and carrot bits until the onion softens.
- Sprinkle on 2T of flour and continue to stir fry for a minute. Slowly stir in 2/3 cup of milk, followed by 1/2 cup of sherry. Next add sufficient hot water to result in thin sauce. Add the sweet potatoes and simmer for 5 minutes.
- Next add the mushroom, peas and duck to the pan. Sprinkle on 1t sugar, 1t mustard and 1t of black pepper. After simmering for a further 5 minutes your filling will be ready.
- For the crust, boil 2 large potatoes for 15 minutes, peel and then mash them with 1/3 cup milk and 2T of duck oil.
- Pour your pie filling into either a large baking dish or spoon into individual ramekins or gratin dishes. Cover with a layer of the mash. Bake in the oven at 180oC until the crests of the mash get brown.
- For a traditional pastry type pie, skip step 7 & 8 and follow the procedure as described in my Savoury Pies Page.
- You’ll notice that we didn’t need to use any salt, stock cubes or herbs. This is because confit is pre-marinated with herbs, garlic and a hefty amount of salt and then cooked in its own rendered lard as you will see from my Duck Confit Page, If we had used butter and flour to make the sauce instead, you’d need to add all kinds of other ingredients to get the taste right.
- As you are not baking the duck confit directly to get a crispy skin, there is no need to buy ‘fresh’ duck confit from the grocer. Those that come in a can are perfectly fine for this recipe.
- Some of my friends prefer to eat my duck filling with bread instead of inside a pie, as pictured at the top of the page. This is even more convenient.
- If you would like a creamier pie, add 2T of sour cream in step 6.