Vins de Bergerac et Duras

Périgord duck pie

To be enjoyed with :

Montravel rouge | Pécharmant

1/ For the sauce, sweat mushrooms in butter until golden. Add flour and blitz. Add chopped shallot, port, crème fraîche and chicken stock. Season and cook on a low heat for 10 minutes until thick.

2/ Preheat oven at 190°C.

3/ Heat duck confit for 10 minutes. Remove fat then shred meat. Add 2/3 of the sauce.

4/ Roll one pack of pastry onto the base of a pie tin. Prick with a fork. Pour on the mixture. Top with the second pack of pastry and seal the edges. Cut a vent to release steam. Egg wash for a golden colour.

5/ Bake for 30 minutes and serve hot with the remaining sauce.


Serves 6

  • 600g duck confit
  • 2 packs of shortcrust pastry
  • 1 yolk
  • 200g mushrooms (ceps or girolles)
  • 50g butter
  • 50g flour
  • 200ml crème fraîche
  • 200ml chicken stock
  • 1 shallot
  • 50ml port
  • Salt, pepper

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