Duck Pie....

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Duck Pie....

Postby ringeaux » Thu Nov 22, 2007 7:13 am

I really don't use measurements while cooking...so this is kinda vague-- I would guess 1/2 cup each of onions-bell pepper-celery and a teaspoon of garlic. Maybe a pound or a bit more of mushrooms.


DUCK PIE:

2 TO 4 BREASTS- REMOVE MEAT FROM BONE AND BROWN WITH SOME BACON. REMOVE MEAT AND CHOP-NOT TOO FINE-IN FOOD PROCESSOR

SAUTEE VEGGIES AND LOTS OF MUSHROOMS IN SOME WHITE WINE. USE SOME DIFFERENT KINDS OF SHROOMS. MAKE SURE THESE ARE CHOPPED, BUT NOT TOO FINE.

PUT IN A PASTRY PIE SHELL-SECOND SHELL ON TOP AND BAKE TO BROWN THE CRUST.

I HAVE ALSO SPOONED THE MIXTURE INTO INDIVIDUAL PIE CRUSTS FOR PARTIES.


PUT ALL INGEDIENTS IN A PAN WITH A CAN OF CHICKEN BROTH AND MORE WINE IF DESIRED. RED OR WHITE WINE WILL WORK. RED WILL MAKE IT RICHER. LET THIS COOK ALL THE WAY DOWN UNTIL ALL THE LIQUID IS GONE-NEEDS TO BE SOGGY, BUT NOT MUSHY. YOU MAY WANT TO ADD SOME HEAVY CREAM--IT’S UP TO YOU.
Bob Boccaccio
Baton Rouge and Jennings, LA
ringeaux
hunter
 
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Joined: Sat Sep 22, 2007 10:38 am


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