Duck confit pie by Laurent Mariotte
- Total time
- 1 h 20
- servings
- 6 servings
- Dish type
- Other
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Prep
30 min
Cook
50 min
Total time
1 h 20
Ingredients
Ingredients
- 4 4 duck legs candied
- 1 1 demis of potimarron
- 2 2 apples acidulated
- 2 2 red onions
- 1 1 demis de parsley boot
- 200 g 200 g of laminated dough
- 2 c. à soupe 2 tablespoons of squash seeds
- fine grey salt
- mill pepper
- 1 1 broken pasta
- 250 g 250 g flour T55
- 60 g 60 g of soft butter
- 60 g 60 g of duck fat
- 1 1 eggs
- 1 1 egg yolk
- 5 cl 5 cl cold water
- fine salt
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This recipe is broken down into 6 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Peel and slice the onions. Get the duck fat to confide the onions over low heat.
- 2
Add the meat of the duck thighs, pepper and allow to confect again 10 minutes.
- 3
Wash, crush the parsley and add to the meat.
- 4
Rasp the potimarron coarsely and fry it in a little duck fat, salt. Grate over the apples and mix.
- 5
Preheat the oven to 170°C.
- 6
Spread the dough to 3-4 mm thick and fill the mould with butter.
- 7
Place the duck confit and cover with potimarron.
- 8
Cut a flaked paste disc the size of the mould and cover the pie by welding and pinching the edges.
- 9
Sleep with the beaten egg and bake for 35 to 40 minutes.
- 10
Let cool down a little before enjoying with a salad.
- 11
To make your broken dough, in the robot tank, combine the flour, salt, butter and duck fat. Stain it all.
- 12
Beat the egg and yellow and pick up two tablespoons that will serve as gilding the next day.
- 13
Add water to the rest and pour into the tank. Mix. Film and store in the refrigerator.
- 14
Concise the squash seeds: lower your laminated dough and sprinkle squash seeds; flatten the roll.
- 15
Film on plaque and keep cool for one night.
Source : marmiton
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