Duck Confit Pie

Ingredients

8 servings

• 2 HERTA® Trésor de Grand-Mère puff pastry sheets
• 3 carrots
• 2 duck confit legs
• 3 spring onions
• 150 g HERTA® Smoked Bacon Bits
• 3 tablespoons raisins (golden)
• 2 tablespoons crème fraîche
• 2 eggs, 1 for the egg wash
• 1 tablespoon dried rosemary

Steps

1. 1

   Peel and slice the onions. Peel and dice the carrots.

2. 2

   Sauté the bacon bits over medium heat for 2 minutes, add the carrots, onions, raisins, and rosemary. Sauté everything for 5 minutes. Add a glass of water and let simmer for about ten minutes (the carrots should be tender). Remove the skin from the duck confit legs and remove the bones. Cut them into pieces.

3. 3

   Preheat the oven to 200°C (392°F). Unroll the dough and line a 26 cm (10 inch) cake pan. Place the duck pieces then the carrot-onion-bacon mixture.

4. 4

   Whisk an egg with the cream and pour into the pan. Cover with the second dough disc. Seal the edges well and brush your pie with an egg yolk diluted in a little water. Decorate your pie with the excess dough.

5. 5

   Bake for 30 minutes in a convection oven or 40 minutes in a conventional oven on the bottom rack.