Serves 6 to 8
When the French immigrated to Canada, they brought their favorite dishes along with them. This one is especially popular at Christmastime.
- 4 Duck Legs Confit, cooked
- 1 large potato, peeled and diced
- 1 onion, peeled and diced
- 1 carrot, peeled and diced
- 1 stalk celery, trimmed and diced
- 4 sprigs thyme
- salt and pepper to taste
- 2 tablespoons duck fat or lard
- Prepared pie dough for a 2-crust pie
- 1 egg
- 1 tablespoon (15 ml) water or milk
- Cook the duck legs confit in advance, days or even weeks ahead. Quick chill and refrigerate* for up to several days.
- Fill and preheat the sous vide supreme to 185F/85C.
- Season the diced vegetables with salt and pepper and put them into a cooking pouch along with the thyme and the duck fat; vacuum seal the pouch.
- Submerge in the water oven to cook for 45 minutes to 1 hour.
- Remove the pouch and strain the accumulated liquid into a saucepan.
- Open the duck leg pouches and strain the accumulated liquid into the same saucepan.
- Over medium heat, reduce the pouch liquid by two thirds.
- Meanwhile, preheat the traditional oven to 350F/175C.
- Prepare the pie tin by putting the bottom crust in place.
- Remove the skin from the duck legs and pull the meat apart into bite-sized pieces. Discard skin and bones or reserve for some other use.
- In the bottom crust, alternate layers of the cooked duck with cooked vegetables.
- Pour the reduced pouch liquid over the meat and vegetables and top with the second crust.
- Cut several vent holes in the top crust of the pie; decorate the top crust with leftover crust bits cut into shapes, if you desire.
- Beat the egg with a tablespoon of water or milk.
- Brush the top with beaten egg mixture
- Bake for approximately 20 to 25 minutes until the crust is golden and the filling bubbly.
- Remove from the oven, let stand for 10 minutes, then slice and serve.