Recipe from the James Beard House-Duck Confit Pot Pie

Scott Gottlich
Bijoux and The Second Floor Bistro Bar at the Westin Galleria Dallas 

 These individual pies, filled with rich foie gras béchamel and duck confit, are beyond decadent.

Yield: 6 individual pies

Pie Pastry:
2 cups flour
1 1/3 cups chilled butter, cut into cubes
2 ounces water
1 teaspoon salt

Pie Filling:
3 ounces foie gras
3 cups chicken stock
1 1/2 cups heavy cream
3 tablespoons butter
1/3 cup flour
2 legs duck confit, meat pulled off the bone with a fork
1 cup broccolini chopped into 1-inch pieces, blanched
1 cup chopped carrots, blanched
1 cup mushrooms, sautéed
1/2 cup peas, blanched
2 teaspoons chopped thyme
2 teaspoons chopped parsley
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper

Special equipment:
Jumbo muffin tin with 6 cups

To make the pastry, sift the flour. Using your fingers, gently incorporate the butter into the flour until the butter is the size of small peas. Place in the freezer for 10 to 15 minutes.

Dissolve the salt in water. Sprinkle water over the flour mixture. Mix with hands until dough just begins to form a ball. Wrap dough in plastic and chill in the refrigerator for 1 hour.

Preheat the oven to 350º F. On a floured surface, roll the dough out to a 1/8-inch thick circle. Line 6 cups of a jumbo muffin tin with the dough, being sure to push the dough into the corners of the cups. Line each cup with foil and fill with rice, dried beans, or pie weights. From the remaining dough, cut 6 circles with diameters equal to those of the cups in the muffin tin. Chill the muffin tins and the dough circles in the freezer for 15 minutes. Remove from the freezer and bake for 12 minutes, or until golden brown and no wet spots remain. Once cool, remove the dough from the muffin tin cups.

Heat a large pot over high heat. Add the foie gras and sear until golden brown, about 1 minute. Add the chicken stock and cook for 1 minute, then add the heavy cream. Allow to simmer for about 4 minutes, until slightly thickened. Carefully pour the mixture into a blender and purée till smooth.

In a separate saucepan, melt butter and add flour. Cook flour mixture, stirring constantly, over low heat for 30 seconds until it resembles wet sand. Slowly whisk in the foie gras mixture. Let the mixture simmer for 10 to 12 minutes until thickened. Add the duck confit, broccolini, carrots, mushrooms, peas, thyme, parsley, lemon juice, salt, and pepper and continue cooking for another 5 minutes. Pour into the pastry shells and top each one with a pastry circle.

Advertisements

~ by elevatedsouthern on 2010/03/01.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: