Duck Pie Tee Recipe

Prepare and sear duck legs

Pat duck legs dry and season both sides with 1 tsp salt and 1/4 tsp black pepper. Heat 1.5 tbs olive oil in a heavy ovenproof skillet over medium-high heat. Place duck skin-side down and sear until skin is deep golden brown and much of the fat has rendered, 6–8 minutes. Flip and brown the other side 2–3 minutes. Remove duck to a plate.

Braise duck

Discard most of the rendered fat from the pan, leaving about 1 tbs. Reduce heat to medium, add the diced onion and a pinch of salt (about 1/4 tsp). Cook, stirring, until soft and translucent, 5–6 minutes. Add minced garlic, chipotle in adobo, tomato paste, cumin, smoked paprika and brown sugar; cook 1 minute until fragrant. Return duck to pan, pour in 250 ml stock (enough to come halfway up the legs), bring to a simmer, then cover and braise on low heat for 45 minutes, or transfer to a 170°C (340°F) oven for 35–45 minutes, until meat is tender and falling from the bone.

Shred and reduce

Remove duck legs from the braising liquid. When cool enough to handle, remove bones and shred the meat into bite-sized pieces. Skim off excess fat from the braising liquid, then return the shredded meat to the skillet. Simmer uncovered over medium heat until liquid is reduced and coats the meat, about 8–10 minutes. Adjust seasoning with remaining 1/4 tsp salt and 1/4 tsp black pepper to taste. Stir in chopped cilantro and lime juice; remove from heat and let cool slightly.

Make pastry dough

In a large bowl, combine 2.25 cups flour and 3/4 tsp salt. Cut in 12 tbs cold cubed butter with a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle ice water, 1 tbs at a time, and gently mix until dough just comes together (use about 6 tbs). Do not overwork. Gather into a disk, wrap in plastic, and chill at least 30 minutes.

Roll and assemble

Preheat oven to 200°C (400°F). Divide chilled dough into two portions (one slightly larger for bottom). On a lightly floured surface roll out the larger portion to fit a 9-inch/23 cm pie dish, leaving a slight overhang. Spoon the cooled duck filling into the crust, spreading evenly. Roll out the second piece of dough to cover the pie; place on top and crimp edges to seal. Cut a few steam vents in the top crust.

Egg wash and bake

Whisk the egg with 1 tsp cold milk and brush the top crust lightly. Bake on the middle rack for 35–40 minutes, until golden brown and filling bubbles through vents. If top browns too quickly, cover loosely with foil for the last 10–15 minutes. Remove from oven and rest 10 minutes before slicing.

Serve warm slices with extra cilantro leaves and lime wedges. Offer pickled red onions on the side for brightness. The chipotle-cilantro flavors will be more pronounced after resting 10 minutes.