Christmas Duck Confit Pie Recipe

Prepare the vegetables: Keep the puff pastry refrigerated until use. Preheat the oven to 210°C (or 190°C if using a fan oven). Chop the onion. Peel the squash, scoop out the seeds and fibers, cut it into slices, then into small cubes. Cut the chestnuts into small pieces.

Cook the duck: Place the duck in a rectangular baking dish and bake for 13-15 minutes.

Cook the vegetables: In a skillet, heat a drizzle of olive oil and sauté the onions for 2-3 minutes. Add the squash and a splash of water. Cover and cook for 17-20 minutes, or until almost tender. Season with salt and pepper. Set aside. Shred the meat with two forks. Add 1 tablespoon of fat and 1 teaspoon of honey per person to the vegetables and mix.

Bake: At the bottom of the baking dish, spread half of the squash filling, then add half of the meat, the chestnuts, and finally the remaining squash. Add the rest of the meat, then spread the cream. Season with salt and pepper. Cover with puff pastry and press lightly to seal the edges. Beat the egg in a small bowl and brush it over the pie. Bake for 25-30 minutes, or until the pastry is golden brown.

Season the salad: In a bowl, mix mustard with a drizzle of olive oil and balsamic vinegar to make a dressing. Add salt and pepper. Just before serving, add the young sprouts and mix well.

To finish Servings: Serve the salad on the plates. Place a slice of pie next to it.