Title: Old English Duck Pie with Forcemeat Balls & Chestnuts
Categories: Entree Poultry Pie British Mushroom
Yield: 6 Servings

4	lb	Duck
		Oil; for frying
1	ts	Flour
8	oz	Bacon; cut into sticks
1		Onion; chopped
8	oz	Oyster or field mushrooms
1		Orange; rind and juice
1		Bott Red wine
5	fl	Game or duck stock (or more)
		Salt & pepper
1	ts	Thyme -=OR=- 1 sprig.
1	ts	Sage -=OR=- 1 sprig
1		Garlic clove; crushed
10	oz	Chestnuts
12	oz	Flaky or rough puff pastry
FORCEMEAT BALLS
6	oz	Lean pork or veal; cut up
4	oz	Pork fat; cut up
1		Duck liver sliced
1	ts	Nutmeg
2	tb	Sherry (medium dry)
1		Egg; beaten
2	ts	Salt

Make the forcemeat balls. Pass pork/veal twice through fine blade of a mincer. Mix in remaining ingredients. This can all be done in a food processor, putting the liver in last to retain texture. Form into small flattish balls. Brown quickly in smoking hot oil and set aside. : Cut the duck into 8 pieces, using the carcase for stock. Brown the duck pieces in the same (very hot) fat, a few pieces at a time. Transfer to an oven proof dish. Sprinkle over the flour and mix in well. : In the pan oils, brown the bacon sticks (lardons), onion and quartered mushrooms. Using a slotted spoon, add to the dish with the duck. Pour over the grated orange rind, and juice, the red wine and enough stock/consomme to cover. Bring to the boil and boil fast 5 minutes to drive off alcohol. Cook in the oven 200C 400F Mk 6 for 45 minutes. Remove duck pieces to a deep pie dish. If you find the skin too rich, remove it at this stage. Disperse the forcemeat balls and chestnuts among the duck portions. Skim excess fat from the sauce and pour over the contents of the pie dish. Leave to cool. While the duck filling is cooling, roll out the pastry and rim the pie dish. Cut a lid and fit. Decorate as usual, and brush with beaten egg before baking at Gas Mk 8 230C 450F for 15 minutes. Turn down heat to Mk 4, 325F 180C and cook for a further 45 minutes, covering the pastry with foil, if it seems to be browning too far. Michael Smith Homes & Gardens Cook Book

MMed IMH Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 24 Dec 96 National Cooking Echo Ä

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