Duck and Oyster Pie

11:30 am on 17 June 2013

Ingredients

  • short Pastry bottom – flaky pastry top
  • 2 whole ducks
  • 1 whole chicken
  • 3 good sized oysters
  • Stock vegetables – celery, onions, kumara
  • 1 bouquet-garni

Method

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

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