Braised Pork and Duck Confit Meat Pie
Braised Pork and Duck Confit Meat Pie
Ingredients
- 4 1/2 lbs (2 kg) pork shoulder, fat removed and cut into 1-inch (2.5-cm) cubes
- 1/4 cup (60 ml) olive oil
- 1 large Spanish onion, diced
- 1 cup (250 ml) white wine
- 3 cups (750 ml) beef broth
- 4 cups (1 litre) russet potatoes, peeled and cubed
- 4 legs duck confit, skin and bones removed
- Salt and pepper
- 1 egg yolk
- 2 tablespoons (30 ml) milk
- 4 1/2 cups (1.125 litre) unbleached all-purpose flour
- 1 1/4 cups (310 ml) salted butter
- 2 eggs
- 1 cup (250 ml) ice cold water, approximately
Instructions
- In a large skillet, brown the pork cubes, half at a time, in the oil. Season with salt and pepper. Set aside in a large saucepan.
- In same skillet, brown the onion in remaining oil. Deglaze with the wine and add to the saucepan. Add the broth and bring to a boil. Cover and simmer gently for about 1 hour. Add the potatoes, duck, and stir to combine. Bring to a boil and simmer for 30 minutes, uncovered, or until the potatoes are tender. Adjust the seasoning. Let cool.
- With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
Braised Pork and Duck Confit Meat Pie