A Hunter's Duck Pie

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Diced carrots
1 cup	110g / 3.9oz	Diced celery
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Duck breast - medium diced
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Tomato paste
1 cup	237ml	Dry red wine
5 cups	1185ml	Veal reduction
2		Bay leaves
2 sections		Fresh thyme
1 lb	454g / 16oz	Baby shiitake mushrooms - stems removed
3 cups	711ml	Mashed sweet potatoes
2 tablespoons	30ml	Butter - cubed

Recipe Instructions

In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions, carrots and celery. Season with salt and pepper. Saute for 2 minutes. Add the duck to vegetables, season with salt and pepper and saute for 1 minute. Dust the duck with the flour and cook for 2 minutes, stirring constantly.

Stir in the tomato paste and cook for 30 seconds. Stir in the red wine and the veal reduction. Add the bay leaves and thyme. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 1 1/2 hours, during the last 30 minutes add the mushrooms. Remove from the heat and cool.

Pour the mixture into a deep 9-inch oval dish. Place spoonfuls of the sweet potatoes over the meat mixture. Dot the top of the sweet potatoes with the butter. Place in a preheated 350 degree oven and cook for about 30 minutes or until the potatoes are golden. (Place a baking sheet under the dish in case the pie starts to bubble over.) Remove from the oven spoon into serving plates and garnish with parsley.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1D11) - from the TV FOOD - NETWORK"

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