Duck and Turkey Pot Pie with Green Peas and Cranberries
- Preparation : 40 minutes
- Cooking : 90 minutes
- Portions : 2 pot pies
- 3 Skinless duck breasts or 2 packages of Brome Lake lean ground duck meat
- 250 ml (1 cup) Dried cranberries of choice
- 125 ml (1/2 cup) Brandy
- 375 ml (1 ½ cups) Duck stock or chicken broth
- 2 Stalks of celery, finely chopped
- 2 Medium onions, finely chopped
- 6 Large garlic cloves, crushed
- 30 ml (2 tbsp) Duck fat
- 750 g (1 2/3 lbs) Ground turkey (or leftover cooked turkey, ground)
- 10 ml (2 tsp) Celery salt
- 10 ml (2 tsp) Ground allspice or cardamom
- 7.5 ml (1 1/2 tsp) Ground pepper
- 500 ml (2 cups) Frozen green peas
Duck Fat Pie Crust (Four 28 cm crusts [11 inches])
- 1 L (4 cups) Unbleached flour
- 7.5 ml (1 1/2 tsp) Sea salt
- 125 ml (1/2 cup) Duck fat or vegetable fat
- 160 ml (2/3 cup) Cold butter, cubed
- 250 ml (1 cup) Cold water
Put the first two ingredients in a medium bowl, then heat in the microwave for 45 seconds. Set aside.
In a food processor, grind the pre-cut pieces of duck breast with the duck stock. Do not overgrind it, as you do not want the breasts to become a purée. Set aside.
In a large saucepan, sauté the three vegetables in the duck fat for 3-4 minutes while stirring.
Add the ground duck and turkey mix, then cook until the meat is cooked through. Stir frequently while cooking to make sure the meat is broken up.
Add the rest of the ingredients, including the mix of dried cranberries and brandy, leaving out the green peas and milk, then mix well.
Cook uncovered on medium heat until almost all of the liquid has evaporated, while still making sure that there is a little stock left. Remove the saucepan from the heat and add the green peas. Mix, then let cool for 15 minutes. Season to taste and set aside.
Preheat the oven to 190 °C (375 °F). Roll out the balls of duck fat pie crust dough on a floured surface until you have four crusts which are large enough to cover the pie plates. Line two 23-25 cm (9-10 inch) pie plates with two crusts, then fill them with meat.
Brush the edges of each crust with milk, the cover each pot pie with another crust. Seal the edges of the dough together well using the back of a fork or your fingers. If necessary, cut off the excess dough. Poke some holes in the top of the pot pies, then brush them with a little milk.
Duck Fat Pie Crust
Cook the pot pies in the oven for 45 minutes or until the dough browns. Remove from the oven and wait 15 minutes before serving.
Put the flour and salt in a large bowl and mix well. Add the duck fat and butter, then work the dough with a dough knife, a fork, or your fingers until course crumbs form.
Add a splash of water, then knead the mixture by hand until it forms a large, homogenous ball. Add a little water or flour to prevent the dough from becoming too dry or too sticky. The dough should not stick to your hands.
Separate the dough into four balls and cover them all in plastic wrap. Refrigerate for one hour before rolling them out.
Recipe developed by Nicolas Vallée, professional chef