A duck filled twist on a French Canadian classic! Double Duck Tourtiere uses smoked duck and duck confit, and a good smoked Canadian Cheddar for a result that is rich and decadent. Perfect comfort food for the holidays or any wet, cold day when you need something deep, and delicious.
- 1 large onion
- 2 – 4 large potatoes
- 3 legs of duck confit
- 1 duck breast, smoked
- 1/4 cup light cream
- 1 tablespoon butter
- 1/2 cup dried cranberries (optional)
- 3/4 cup of smoked cheddar cheese, grated
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1 egg
- 2 teaspoons light cooking cream
- salt & pepper to taste
- 2 deep dish pie crusts, or a double recipe of Pate Brisee
- Make and chill pate brisee as directed. When properly rested roll on a lightly floured surface bottom pie shell in a 9″, deep pie plate and chill.
- Peel and cube potatoes then cook until just soft. At the last stage of cooking heat cream and butter until butter is melted and cream is hot then reserve warm. Drain potatoes, coarse mash, with a fork or whisk and add hot cream/butter, but not too much, you want the potatoes quite dry. Once mixed, season to taste and reserve at room temperature.
- While potatoes cook, chop onion and sweat with a little oil until transparent and reserve.
- As potatoes and onions cool, strip away meat from the bones of the duck confit legs and chop lightly. Also chop (or cube) smoke duck. Combine both kinds of duck meat in a bowl. Measure (or weigh) duck meat and then measure in the exact same amount of potatoes. Add onions and cranberries (if using) as well as cheese and spices, mix well and season to taste.
- Preheat oven to 350°F (175°C). Cover a 10 inch pie plate with non-stick spray or coat well with butter. Fork whisk egg and 2 teaspoons of cream together in a small bowl. Add double duck filling to pastry lined pie plate, pressing it out gently to fill the edges, but still mounding, just slightly in the middle. Roll out top crust, before moving into place, brush the edge of your bottom crust with egg wash. Now place top crust and crimp the edges with the pads of your thumbs to seal. Cut a vent hole with a small sharp knife or a cookie cutter. Egg wash entire surface.
- Bake at 350°F (175°C) for and hour to an hour and 15 minutes, depending on the thickness of your pie and your oven.
- When golden brown and hot throughout, remove tourtiere from oven and rest for ten to fifteen minutes before cutting a serving.
Pair with a kicky winter chutney or condiment. We served it with a tangerine chili savory jelly, which was awesome. Duck also pairs well with cherries and mango so get creative, dig in and enjoy. Happy Holidays to you and yours.
- Category: Main
- Cuisine: French Canadian