Mini duck and mushroom pies with wine and gooseberry sauce – Food & Home Magazine
Add some extra flair to your gourmet dinner party by serving a few of these mini duck and mushroom pies with wine and gooseberry sauce as starters.
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Ingredients
- <h3>Filling</h3>
- 1 x 1,8 – 2,2kg duck, cleaned
- salt
- freshly ground black pepper
- 20g (2 tbsp) butter
- 5ml (1 tsp) crushed garlic
- 180g button or brown mushrooms, sliced
- 15ml (1 tbsp) dried tarragon
- 15ml (1 tbsp) cranberry jelly
- 60ml (¼ cup) cream
- <h3>Pastry</h3>
- 250g cake flour
- 2,5ml (½ tsp) fine salt
- 1 large egg, at room temperature
- 110g unsalted butter
- 60ml (¼ cup) water
- 1 egg, beaten, for egg wash
- <h3>Sauce</h3>
- 375ml (1½ cups) chicken stock
- 375ml (1½ cups) dry red wine
- 15ml (1 tbsp) cake flour
- 15ml (1 tbsp) honey
- 100g fresh gooseberries
- knob of unsalted butter
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