Duck Confit Pie by Laurent Mariotte

Ingredients

6 servings

• 4 duck confit legs
• 1/2 red kuri squash
• 2 tart apples
• 2 red onions
• 1/2 bunch of parsley
• 200 g puff pastry
• 2 tablespoons pumpkin seeds
• fine grey sea salt
• freshly ground pepper
• 1 shortcrust pastry
• 250 g T55 flour
• 60 g soft butter
• 60 g duck fat
• 1 egg
• 1 egg yolk
• 5 cl cold water
• fine salt

Steps

1. 1

   Peel and slice the onions. Use the duck fat to confit the onions over low heat.

2. 2

   Add the duck leg meat, season with pepper, and let it confit for another 10 minutes.

3. 3

   Wash and chop the parsley, then add it to the meat.

4. 4

   Coarsely grate the red kuri squash and sear it quickly in a little duck fat, then salt. Grate the apples over it and mix.

5. 5

   Preheat the oven to 170°C (338°F).

6. 6

   Roll out the dough to 3-4 mm thick and line a buttered cake tin.

7. 7

   Place the duck confit and cover with the squash mixture.

8. 8

   Cut a disk of puff pastry the size of the mold and cover the pie, sealing and crimping the edges.

9. 9

   Brush with the beaten egg and bake for 35 to 40 minutes.

10. 10

    Let cool slightly before serving with a salad.

11. 11

    To make your shortcrust pastry, in a food processor, combine the flour, salt, butter, and duck fat. Blend until sandy.

12. 12

    Beat the egg and the yolk, setting aside two tablespoons to be used as an egg wash the next day.

13. 13

    Add the water to the rest and pour into the processor. Mix. Wrap in plastic film and keep in the refrigerator.

14. 14

    Crush the pumpkin seeds: roll out your puff pastry and sprinkle with pumpkin seeds; flatten with a rolling pin.

15. 15

    Wrap on a tray and keep cool overnight.