Duck confit, foie gras, butternut squash & fig pie
Medium Red
Appellation(s)
- Moulin-à-vent
duck confit, foie gras, butternut squash and fig pie & Moulin-à-Vent - ©Emma Vernay
For the holidays, we treat ourselves with a duck confit, foie gras, butternut squash and fig pie. That the right moment to take a Moulin-à-Vent out of the cellar.
Ingredients
- Serves 4
- 2 puff pastry sheets
- 4 legs of duck confit
- 1/2 butternut squash
- 5 tbsp fig chutney
- 150g block of foie gras
- 1 beaten egg
Preparation
- Step 1Heat the duck legs in a large pan on a low heat to melt the fat.
- Step 2Meanwhile, cut the butternut squash into very fine slices and remove the skin.
- Step 3Once the fat has melted, take the legs out of the pan. Remove the bones and skin. Set the meat to one side.
- Step 4Line a deep pie dish with the first pastry sheet and prick with a fork. Add the butternut squash slices, spread over the fig chutney then add the duck and scatter over some pieces of foie gras.
- Step 5Close the pie with the second pastry sheet and press the edges firmly to seal. If necessary, cut off the excess pastry.
- Step 6Make a few small holes with a knife tip and brush the top with the beaten egg.
- Step 7Bake for 45 minutes.
- Step 8Tip: Use the excess pastry to decorate your pie.
