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A Duck Pie

A duck pie made with whole ducks, puff pastry crust, and seasoned with salt and pepper, baked until done.

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

  1. Prepare a puff pastry crust.

  2. Clean the ducks by removing the feet, wings, neck, and head. Remove the gizzards, livers, and hearts.

  3. Pick off all the fat from the inside of the ducks.

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

Assemble and bake

  1. Place the ducks in a dish with the giblets at each end, seasoned.

  2. Add enough water to almost fill the pie.

  3. Cover with the pastry crust.

  4. Bake at 350°F (175°C) until done.

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 meat that becomes the main filling and flavour of the pie.
Puff pastry crust
Forms a flaky, golden top that seals in the filling as it bakes.
Water
Adds moisture to the pie, helping the filling stay tender as it cooks.

“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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