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Pithiviers de Canard (Luxury Duck Pie) Recipe

Pithiviers de Canard (Luxury Duck Pie)

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Unusual Recipe

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An absolute gem of a recipe that is simple to make and tastes gloriously decadent. A bit rich in calories, a bit on the expensive side, but so worth it. Equally good cold as hot, nothing will be wasted when you serve this luxury to your guests.

      Preparation Time: 30 Minutes

      Cooking Time: 30 Minutes

Ingredients for Pithiviers de Canard (Luxury Duck Pie)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
Serves 6:
14-16 oz
puff pastry
duck breasts (about 500g with the skin removed)
8 oz
foie gras
6 oz
sausage meat
4-5 sprigs
4 fl oz
creme fraiche
2 fl oz
1 tablespoon
duck fat or goose fat


How to Cook Pithiviers de Canard (Luxury Duck Pie)

  1. Peel and finely chop the onions. Place in a frying pan with a tablespoon of duck or goose fat and gently fry for 10-15 minutes to soften them without letting them brown. While the onions are cooking, remove the skin from the duck breasts and mince them (or chop them very finely by hand). Cut the foie gras into small cubes.
  2. Mix together the sausage meat, minced duck meat, and foie gras in a large mixing bowl. Add the onions (allow them to cool a little first), the chopped parsley, the eggs, cream and whisky. Season with salt and freshly ground black pepper and mix thoroughly but carefully by hand.
  3. Roll out the pastry and layer the bottom and sides of a well-buttered flan dish. Fill with the meat mixture, heaping in towards the centre. Trim the pastry to the top edge of the pie dish then allow the sides to fold inwards over the sloping filling.
  4. Separate the yolk from the white of an egg. Add a few drops of water to the yolk and brush some over the folded pastry. (I tend to separate the yolk from the white beforehand and add the white to the meat. It helps the filling to set). Place a further layer of pastry over the top, trim round the edges of the dish, and help the pastry down onto the bottom layer. Press together gently to seal both parts.
  5. Brush the top of the pie lightly with the remaining egg and water mix - this will give the top a lovely, glossy shine. Make a hole in the centre of the pastry to allow any steam to escape, then cook in the middle of a preheated moderately hot oven (Mk 6 - 400°F - 200°C) for 30 to 35 minutes.
  6. Serve with a few vegetables, or just with a salad of leaves and vinaigrette.

If the pie looks like it's burning in the oven, place a layer of aluminium foil over the top. This will allow the inside to keep cooking while the pastry remains golden. Remove the foild about five minutes before taking the pie from the oven.
GRAHAM'S WINE RECOMMENDATION: GrahamThe last time I made this recipe, I served a 17-year-old Chateau Martet - a Merlot, renowned for its softness and fleshiness. It was sensational.
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Reviews of Pithiviers de Canard (Luxury Duck Pie)

Rating 5 out of 5 - Many cooks will make this recipe again November 23 2018
This is an exceptional recipe. It's easy to make but the result is outstanding. It's rich and delicious and great for a family treat (which is what our evening was.) Well done for an unusual recipe
(4 reviews)

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