Duck & The Good Doctor’s Montepulciano Pithivier
Pastry
Butter (cold) 2 cm cubes 500g
Plain Flour 500g
Cold water 200g
Place butter and flour into food processor (or work with fingers) to blitz together until butter resembles small pebbles in sand. Add water slowly and allow dough to come together but do not overwork. Work quickly to roll into long rectangle then fold into thirds like and envelope. Wrap the dough & place into the fridge to chill for 30 minutes. Repeat this 4 times. Alternatively buy prepared Puff Pastry.
Filling
1 whole duck
Celeriac 1
Olive Oil 60ml
Onions 2
Carrots 2
Celery sticks 2
Garlic clove 4
Dr Plonk Montepulciano 500ml
Chicken stock 1000ml
Bay leaves, thyme
Salt, pepper
Parsley chopped 2 tbs
Orange zest 1 tbs
Egg yolk 1
Place duck into moderate oven and bake for 45-60 minutes until cooked. Meanwhile peel celeriac and dice into 1.5cm cubes, lightly toss in olive oil, season with salt and pepper and roast in oven for 20 minutes or until tender. Next dice onion, and chop garlic, sauté in olive oil until lightly coloured, add diced carrot and celery, cook until soft. Add wine, bay leaves, thyme and stock cooking until it has reduced and thickened, this will take approximately 1 hour. Shred duck from the bone add to reduced sauce with celeriac, parsley, zest and seasoning. Allow this to cool in the fridge.
Roll/cut 2 circles of pastry one 20cm, the other 30 cm. Place the smaller circle onto a baking tray and top with a generous mound of duck mix leaving a 1.5cm border. Dampen border lightly with water and place larger circle over the top eliminating air pockets. Use a fork to press down& secure the circumference and use a paring knife to create decorative pattern over the mound of duck. Cut a small hole in the top to allow steam to escape. Brush with egg wash and bake in a moderate oven for 30-40 minutes.
