PAUL BOCUSE'S DUCK PASTRY AND DUCHESSA LIA'S BAROLO DOCG
A RECIPE BY LUCIA CARNIEL FOR DUCHESS LIA
Christmas should be taken from the breast ... of duck! In this article we offer you a recipe for sure success for the most important party of the year.
A refined and elegant preparation that Lucia Carniel, blogger of The Last Slice, has recovered for us "from the hands and intuition" of a myth of contemporary cuisine: Paul Bocuse, the chef who gave birth to the most important culinary competition in the world, the Bocuse d'Or, whose finals will be held in Tallin in June next year ..
To accompany such an elaborate and tasty dish, there is no better wine than the "King", ours Barolo Docg Duchessa Lia, whose dense and enveloping tannic texture, composed of soft tannins and balsamic notes, is perfectly suited to complete the intense flavor of the duck pie, cleaning the mouth with every sip and inviting a new bite.
THE DUCK PASTRY
by Paul Bocuse
NOTES FOR THE SHELL OF THE PASTRY
For the shell of the pie you can use the ready-made puff pastry (you will need two discs), or the homemade one. We opt for a middle ground: a sort of dough halfway between the brisée and the pastry that I use to make apple pie. If you want to try it, you can find the complete recipe HERE. The bases should be spread thinly in a diameter of about 28 cm each.
NOTES FOR THE CHOICE OF MEAT
Monsieur Bocuse suggests ordering the duck from the butcher explaining exactly what you will need: 150 g of duck breast passed through a meat grinder (minced with a small grill) and two skinned and boned legs, always passed through a meat grinder.
INGREDIENTS AND PROCEDURE
FOR THE SHELL
Two rolls of puff pastry.
FOR THE STUFFING
- breast (about 150g) and legs of a skinless duck (passed through a meat grinder)
- 100 g pork cheek (passed through a meat grinder)
- 100 g chicken breast
- 100 g lard
- 3 chicken livers
- 2 slices of loaf bread (without crust)
- 4 tablespoons of liquid cream
- 1 tablespoon of cognac
- 1 egg and 2 yolks
- 10 g unsalted pistachios
- 6 g flour
- 8 slices of cooked foie gras of 50g each
- 2 shallots
- salt and pepper
Prepare the filling | You can also do it the day before
Combine duck breast and legs passed through a meat grinder in a large bowl. Add the other meats cut into not too large cubes. Mix well and set aside. Put the bread to soak in the cream after cutting it into cubes. Pour the cognac, the egg and a single yolk, the pistachios and the bread soaked into the meat. Mix very well with your hands (I use gloves). Weigh everything, then season with salt and pepper by adding 17 g of salt and 1 g of pepper for each kilo of preparation.
Add the flour, dice the foie gras (if using) and add it to the filling. Leave everything to rest in the refrigerator covered with plastic wrap for an hour. Chop the shallot and add it to the meats. Mix well.
Preheat the oven | Bring the oven to 180 ° C.
Roll out the puff pastry discs | Place a disc of puff pastry (or roll it out) on a sheet of parchment paper.
Arrange the filling on the disc | Place an 18 cm diameter semifreddo ring in the middle of the pastry and pour all the filling inside. Level the surface well so that there are no holes or dips.
Remove the ring carefully, then brush the edge of the pastry around the filling with the other yolk elongated with a drop of water.
Close the mess | Place the second disc of puff pastry, making it adhere well to the filling, over and around the edges. Run your finger along the outer edge to seal the edges well. With a knife or a pizza cutter, cut out the excess dough, keeping about 1 cm from the filling. If you like, pass the prongs of the fork along the edge to seal the two discs of dough. Brush the entire surface with what remains of the yolk elongated with water, then make a hole in the middle with the help of a peeler or the tip of a potato peeler: you will have created the chimney useful for letting out the steam during cooking. Place a ball of dough on the hole (don't worry, the steam will come out anyway).
Decorate the pie and bake | Carve leaves or other decorative elements from leftover pasta cutouts and arrange them on the surface. Brush them with the egg. Place the pie on a baking sheet and immediately bake in the medium-low part of the oven for about 50 minutes.
How to serve the duck pie
by Paul Bocuse
The duck pie can be served hot, lukewarm, or cold like a classic terrine. The book's suggestion is to accompany it with a red wine and foie gras sauce. Alternatively, it can be served thinly sliced like an appetizer with pickled gherkins, as I learned in Paris from the talented Stephan Jego.