Duck Pie

Ingredients

• 2 fine cooked ducks
• 1 pound of sausage meat
• onion
• parsley
• salt
• pepper
• olive oil
• onion juice
• tarragon vinegar
• puff paste

Method

1. 1

   Line a dish with puff paste, bake to color, fill with sausage meat mixed with onion and parsley.

2. 2

   Layer duck meat marinated in olive oil, pepper, onion juice, and vinegar.

3. 3

   Cover with pastry, egg for glaze, and bake for 1.5 hours.

4. 4

   Serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 44. The excerpt below is the record exactly as published.

DUCK PIE. (Chartres.) Line a dish with pufF paste, bake it to color it, and then fill it. Mix i pound of sausage meat with onion, parsley, salt, and pepper, chopping the onion fine. Cut into thin slices the meat of 2 fine cooked ducks, — if made of the remains of roast duck less sausage will be needed, — let these slices be left for an hour in a mixture of olive oil, pepper, onion juice, and tarragon vinegar

Cook this with the app: pantry check, scaling, and the assistant.