Recipes tagged with « Savory Pie »

Braised Pork Duck Tourtière

A rich tourtière built on slow-braised pork shoulder, combined with shredded duck confit. Thickened with diced Yukon Gold potatoes instead of Russets, adding a waxier texture. The dough is a flaky, salted butter crust, quick-blended, chilled, and rolled thin. The filling simmers until pork cubes give way, juices reduce, and aromatics deepen. Substituted Marsala wine for white for earthier flavor; added a pinch of smoked paprika and fresh thyme to bridge pork and duck. Oven baked till golden, glossy, with a distinct incision for steam release. Comfort and complexity in each cut, layered textures and meaty undertones.