Pork, Turkey and Duck Confit Tourtière (meat pie)
Pork, Turkey and Duck Confit Tourtière (meat pie)
Servings: 6 to 8 Servings
Preparation time: 75 minutes
Ingredients
- 15 ml (1 tablespoon) Selection vegetal oil
- 225 g (1/2 lbs) ground pork
- 225 g (1/2 lbs) ground turkey
- 125 ml (1/2 cup) washed potato cut into small cubes
- 1/2 stalk celery cut into small cubes
- 1 small onion, diced
- 15 ml (1 tablespoon) meat pie seasoning
- 30 ml (2 tablespoons) regular bread crumbs
- 2 confit duck legs, about 450 g (1 lbs)
- 450 g (1 lbs) pie dough (homemade or store-bought)
- 15 ml (1 tablespoon) Selection Dijon Prepared Mustard
- 1 beaten egg
- Salt and pepper (to taste)
Preparation
- In a large saucepan, cook the pork, turkey, celery and onion on high heat until the meat is entirely cooked. Then add the potato, meat pie seasoning and season well. Remove from the heat and set aside.
- Heat the 2 duck legs directly in their vacuum pouch under warm water for 5 minutes.
- Preheat the oven to 190 °C (375 °F).
- Meanwhile, split the pie dough into two. Using a rolling pin and some flour, make 2 dough disks with a diameter of 40 cm (15 in) and about 1 cm (1/4 in) thick.
- Place the dough in a 23 cm (9 in) pie plate, then brush the bottom with Dijon mustard.
- Remove the duck legs from their packaging and carefully keep the liquid from the pouch.
- Pour 60 to 80 ml (1/4 to 1/3 cup) of the kept liquid into the meat preparation, add the bread crumbs and mix well.
- Debone the duck legs.
- Pour de pork and turkey preparation into the pie plate.
- Spread the duck meat on top of the meat preparation.
- Cover the meat with the other disc of dough, seal its edges, trim them, then make a hole in the center of the dough to let the steam escape.
- Brush with beaten egg and cook in the oven for 40 to 45 minutes, or until the crust is golden brown.
- Serve with your seasonal vegetables and some fruit ketchup.
