Preparation time: 25 minutes
Refrigeration time: 12 hours
Cooking time: 6 hours
Yield: 12 servings
In a pan, heat the oil over medium heat. Cook the sausages for 2 to 3 minutes, turning them over a few times. Remove from heat and slice the sausages.
In a bowl, mix the onions with the garlic, sliced sausages, diced duck breasts, pork and bay leaf. Season with pepper and mix. Cover and refrigerate for 12 hours.
When ready to cook, preheat the oven to 190 °C (375 °F).
In the bowl containing the meat mixture, add the potatoes and the rendered duck fat. Season with salt and mix.
On a floured work surface, roll out two-thirds of the dough into a 50 cm (20-in) circle. Roll out the rest of the dough into a 30 cm (12-in) circle.
In a pie dish with a capacity of 3.5 litres (14 cups), lay the larger piece dough on the bottom and press into the sides of the dish. Fill the dough with the meat mixture, then pour in the duck stock. Cover with the second piece of dough. If necessary, cut off any excess dough. Squeeze the edges to seal both pieces of dough.
Make a hole in the centre of the dough to allow steam to escape. Cover the dish with a sheet of aluminum foil and bake in the oven for 1 hour.
Reduce the oven temperature to 120 °C (250 °F). Continue baking for 4 to 5 hours.
Remove the aluminum foil from the dish. Continue baking for 1 hour.
Chef’s Secret: Use duck fat
To enhance the flavour of this delectable duck pie, our chefs have chosen to use rendered duck fat. This healthy fat, which is more akin to olive oil than animal fat, delicately enhances the flavour of any recipe. It can also withstand higher cooking temperatures better than butter. Don’t hesitate to use it if you’d like to add a refined touch to your dishes!
