A Hunter"S Duck Pie Recipe

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0 votes | 791 views
Servings: 6


Cost per serving $9.56 view details
  • 2 Tbsp. vegetable oil
  • 2 c. minced onions
  • 1 c. diced carrots
  • 1 c. diced celery Salt to taste Freshly-grnd black pepper to taste
  • 2 lb duck breast medium diced
  • 2 Tbsp. flour
  • 1 Tbsp. tomato paste
  • 1 c. dry red wine
  • 5 c. veal reduction
  • 2 x bay leaves
  • 2 sprg fresh thyme
  • 1 lb baby shiitake mushrooms stems removed
  • 3 c. mashed sweet potatoes
  • 2 Tbsp. butter cubed


  1. In a large saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the onions, carrots and celery. Season with salt and pepper. Saute/fry for 2 min. Add in the duck to vegetables, season with salt and pepper and saute/fry for 1 minute. Dust the duck with the flour and cook for 2 min, stirring constantly.
  2. Stir in the tomato paste and cook for 30 seconds. Stir in the red wine and the veal reduction. Add in the bay leaves and thyme. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 1 1/2 hrs, during the last 30 min add in the mushrooms. Remove from the heat and cold.
  3. Pour the mix into a deep 9-inch oval dish. Place spoonfuls of the sweet potatoes over the meat mix. Dot the top of the sweet potatoes with the butter. Place in a preheated 350 degree oven and cook for about 30 min or possibly till the potatoes are golden brown. (Place a baking sheet under the dish in case the pie starts to bubble over.) Remove from the oven spoon into serving plates and garnish with parsley.
  4. This recipe yields 6 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 260g
Recipe makes 6 servings
Calories 381  
Calories from Fat 110 29%
Total Fat 12.42g 16%
Saturated Fat 4.23g 17%
Trans Fat 0.12g  
Cholesterol 50mg 17%
Sodium 696mg 29%
Potassium 2246mg 64%
Total Carbs 44.72g 12%
Dietary Fiber 14.0g 47%
Sugars 19.68g 13%
Protein 15.79g 25%
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