Duck Confit Pie Recipe

Ingredients:

• 2 duck legs confit
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 leek, white part only, chopped
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Salt and pepper
• 1 pie crust

Directions:

1. Preheat the oven to 350°F (175°C).
2. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, leek, carrots, and potatoes. Sauté until tender.
3. Add the chicken broth and tomato paste, then bring it to a simmer.
4. Stir in the flour and allow the mixture to thicken.
5. Add the duck legs and stir to combine, then remove from heat.
6. Roll out the pie crust and line a 9-inch pie dish with it.
7. Pour the duck and vegetable mixture into the pie crust.
8. Dot the top with butter.
9. Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
10. Serve hot and garnish with fresh herbs, if desired.

Verdict:

This duck confit pie is a hearty and flavorful dish that is perfect for colder weather. The tender duck confit pairs perfectly with the rich vegetable filling and flaky, golden-brown pie crust. It’s a great option for a cozy dinner or even a holiday meal.

Serving Suggestions:

Serve the duck confit pie hot, with a side of roasted vegetables or a fresh green salad. It also goes well with a glass of red wine.