French-style duck pie
Food writer Sam Ellis-Cosgrove's duck pie, flavoured with thyme, garlic and pancetta, is inspired by the French dish croustade de canard.
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Cooking tools:
- Cake pan
- Roasting pan
- Aluminum foil
- Oven
- Mixing bowl
- Fine-mesh sieve
- Rolling pin
- Pastry brush
- Pan
- Wooden spoon
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Baking sheet
- Cutter
- Kitchen scale
- Grater
- Stove
- Refrigerator
- Plastic wrap
- Pastry cutter
Ingredients
- 2 duck legs
- 2 duck breasts
- Small bunch fresh thyme
- 1 garlic bulb, sliced in half horizontally
- 3 bay leaves
- 35g unsalted butter
- 100g cubed pancetta
- 2 leeks, trimmed and sliced
- 1 medium carrot, halved lengthways and finely sliced
- 80g plain flour
- 125ml dry white wine
- 1 litre chicken stock
- 2 tbsp single cream
- 1 large free-range egg yolk
- 350g plain flour, plus extra to dust
- ½ tsp fine salt
- 250g unsalted butter, frozen for 1 hour, plus extra to grease
- 8-10 tbsp ice-cold water
- Specialist kit
- 23cm loose-bottomed cake tin
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