Duck And Mushroom Pie Recipe

Name: Duck And Mushroom Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None large duck breasts; 2 slices bacon, chopped; 1 None medium carrot, chopped finely; 1 stalk celery, trimmed, chopped finely; 1 None medium leek, sliced thinly; 2 stalks fresh rosemary; 2 None fresh bay leaves; 1 2/3 cups red wine; 2 3/4 cups chicken stock; 4 tbsp butter; 5 oz oyster mushrooms, chopped coarsely; 3.5 oz wood ear mushrooms, chopped coarsely; 3 oz cremini mushrooms, chopped coarsely; 2 tbsp all-purpose flour; 1 sheet frozen puff pastry, thawed; 1 None large egg, beaten lightly

Servings: persons

3 None large duck breasts
2 slices bacon, chopped
1 None medium carrot, chopped finely
1 stalk celery, trimmed, chopped finely
1 None medium leek, sliced thinly
2 stalks fresh rosemary
2 None fresh bay leaves
1 2/3 cups red wine
2 3/4 cups chicken stock
4 tbsp butter
5 oz oyster mushrooms, chopped coarsely
3.5 oz wood ear mushrooms, chopped coarsely
3 oz cremini mushrooms, chopped coarsely
2 tbsp all-purpose flour
1 sheet frozen puff pastry, thawed
1 None large egg, beaten lightly

1
Preheat oven to 350u00b0F.
2
Heat a large Dutch oven over high heat until almost smoking. Season duck. Sear, skin-side down, for 2 mins, or until skin is crispy. Flip over and cook until browned. Remove from pan.
3
Add bacon to pan and cook, stirring, until crispy. Add carrot, celery and leek. Cook, stirring, until softened. Return duck to pan along with herbs. Add wine and bring to a boil. Add stock and return to a boil. Cover and transfer to oven to braise for 1 hour 30 mins, or until tender. Remove from oven, discard herbs and shred duck meat.
4
Meanwhile, heat butter in a large frying pan over high heat. Cook mushrooms, stirring, until golden brown. Transfer to Dutch oven along with shredded duck meat. Place Dutch oven over high heat. Blend flour with a little cooking liquid until smooth then add to pan. Stir until mixture boils and thickens. Transfer filling to a 2 quart pie dish and let cool slightly.
5
Increase oven to 400u00b0F.
6
Cut puff pastry to fit pie dish then place over filling, crimping edges with your fingers or a fork to seal. Brush pastry with egg and bake for 15 mins, or until golden brown.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 None large duck breasts, 2 slices bacon, chopped, 1 None medium carrot, chopped finely, 1 stalk celery, trimmed, chopped finely, and more.

Yes, Duck And Mushroom Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Duck And Mushroom Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions