Duck and Oyster Pie
- short Pastry bottom – flaky pastry top
- 2 whole ducks
- 1 whole chicken
- 3 good sized oysters
- Stock vegetables – celery, onions, kumara
- 1 bouquet-garni
In a pot poach off 2 whole duck and 1 whole chicken (feathers removed)… adding stock veges for added flavour i.e celery, onions, bouquet-garni and enough water to cover
Strip all the meat from both carcasses; try to keep some good sized bits of both meats. Let it cool
Set aside the stock – once cooled strain and let fat settle on the top. Skim off all the fat and keep liquid for the roux.
Make a blonde roux using leeks, stock, flour, chopped parsley and butter, season to your liking. Finally add in the chicken and duck meat.
Fill pastry pie tins with pastry – add duck filling, topped with at least 3 good sized oysters in each pie… Top with flaky pastry, egg wash then cook for 30 mins at 200 degrees