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Dessert

Duck Pie

A pie made with ducks, puff pastry, and water, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Duck Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the ducks

  1. Scald the ducks and clean them thoroughly.

  2. Remove the feet, pinions, neck, and head.

  3. Take out the gizzards, livers, and hearts, and clean them.

  4. Pick out the fat from inside the ducks.

Assemble the pie

  1. Line a pie dish with puff pastry.

  2. Season the ducks inside and out with salt and pepper.

  3. Place the ducks in the dish with the giblets at each end.

  4. Add enough water to nearly fill the pie.

  5. Cover with puff pastry and seal the edges.

Bake

  1. Bake for 1.5 hours at 350°F (175°C).

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Ducks
Provide the main meat, which cooks slowly inside the pastry to become tender.
Puff pastry
Forms the crisp, flaky crust that encloses and browns over the filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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