– recipe courtesy of Chef Tobias Pohl-Weary, Red Canoe Bistro, Burlington
Duck Tourtiere Tartlets
1 whole roasted duck
1 tsp (5 ml) salt
1 tsp (5 mL) coarsely ground pepper
1 tsp (5 mL) chopped fresh thyme
4 shallots, chopped
3 cloves garlic, chopped
1 tsp (5 mL) ground nutmeg
1⁄2 tsp (3 mL) ground allspice
1⁄2 tsp (3 mL) ground cloves
1 tsp (5 mL) coarsely ground black pepper
2 tsp (10 mL) chopped fresh thyme
2 bay leaves
1/3 cup (80 mL) flour
1 cup (250 mL) white wine
3 cups (750 mL) chicken stock
salt & pepper
Rub 1 tsp salt, 1 tsp coarse ground pepper and 1 tsp thyme on duck and roast at 325°F for 2 hours, or until cooked through. Reserve the fat. Let cool, and pull all meat off the bones and break into bite sized pieces.
Heat 4 tbsp of the reserved duck fat in a large saucepan on medium heat. Add shallots, garlic, nutmeg, allspice, cloves, pepper, thyme and bay leaves. Stir until golden. Drop temperature to low. Add flour and stir well until combined. Stir in wine and stock completely. Let simmer 10 minutes. Add salt and pepper to taste. Fold in pulled duck. Simmer 10 minutes. Let chill completely in fridge before continuing.
Roll out your favourite pie dough or store bought crust. Fill bottom crust with chilled filling. Attach top crust and dock a pattern in the top for a steam release. Bake 45 minutes at 350°F until or until golden.