A Discovery of Witches: Master Prior’s Duck Pie recipe
“Do you want takeout?” Matthew pointed at a bak shop. “It’s not pizza, alas, but Kit and Walter are devoted to Prior’s meat pies.” My mouth watered at the scent coming from inside, and I nodded.
Master Prior was shocked when Matthew entered his premises and nonplussed when questioned in detail about the sources and relative freshness of his meat. Finally I settled on a savory pie filled with duck. I wasn’t having venison, no matter how recently it had been killed.
Matthew paid Prior for the food while the baker’s assistants wrapped it. Every few seconds they gave us furtive glances. I was reminded tat a witch and a vampire drew human suspicion like a candle drew moths.
SHADOW OF NIGHT, ALL SOULS TRILOGY, DEBORAH HARKNESS
A Discovery of Witches: Master Prior’s Duck Pie recipe
The countdown has surely begun! On September 14th, A Discovery of Witches, will air on Sky One! While those in the United States will have to wait until 2019 to watch the series, we also have the much anticipated book, Times Convert, to look forward to on September 18th. To celebrate (and also to distract myself during the wait), I’ve been making recipes from the book series. This recipe for duck pie comes from the second book the series, Shadow of Night.
This duck pie is AMAZING. What’s even better is that you can adjust this to however you want it. There really is no wrong way to make this pie. I used the meat of a whole roast duck. You can easily use the meat from pan seared duck breast if you find that easier. I hope you enjoy the recipe as much as I did!
A Discovery of Witches: Master Prior's Duck Pie
Ingredients
Duck Filling
- 1 pound roasted duck meat roughly minced
- 1 cup duck or chicken stock
- 1 cup raisins
- 6 dried apricots small dice
- 1 tsp dried rosemary
- 1 tsp dried sage
- 3 slices bacon rendered, excess fat removed
- pinch nutmeg
- 1/4 tsp cinnamon
- 1 large whole egg
Crust
- 2 1/2 cup all purpose flour
- 1 tsp salt
- 1/2 cup water
- 6 tbsp unsalted water
- 1 whole egg lightly whisked
Instructions
- In a bowl, combine all the ingredients for the filling together. Mix until well combined. Set aside.
- Preheat the oven to 350F. Line a baking sheet with parchment and set aside.
- In a saucepan, heat the water and butter over medium heat until it comes to a simmer. Meanwhile, mix together the flour and salt. Once the water comes to a simmer, pour the liquid into the dries and mix until it forms a ball of dough.
- On a lightly floured surface, divide the dough into quarters. Take one quarter and cut off 1/3 of the dough. This will be for the lid.
- Using a mold (of a bottle or I used a dry one cup measuring cup), lightly oil or flour the mold so the dough comes off easier later. Press and mold the dough up the sides of the mold until it forms a bowl shape. Refrigerate for 10 minutes or until it dries up a bit. Unmold and repeat with the rest of the pieces of dough.
- Place the molded dough onto the prepared baking sheet. Roll out the rest of the dough into a circle for the tops. Cut a small hole in the center for ventilation. Set aside.
- Fill the crust with the duck filling. Gently press but do not pack it in. Brush the edges with egg wash and place the lid on top. Press to seal. Brush the top and sides of the pie with egg and baking for 45 minutes at 350F, or until golden brown and the center is bubbling. Let cool.
