I wanted to see if it was possible to make duck pies just as one would make Pork Pie just with all the duck trim, which was mostly fat. All the other previous experiments with duck trim worked well from croquettes to pinwheels &  fennel duck meat balls? In this mix, I baked the mix first without the addition of any additional bread or egg, wanted to see the fat loss. As expected the pie had a lot of rendered fat.

As before we salted and seasoned the mix the day before, minced the mix twice, added both egg and stale bread crumbs, this ended in a better result. There was no specific ratio of meat to fat, as this was purely experimental. 

For the pastry we used rendered duck fat, surprisingly it worked very well. 

After baking the mixture cooled down and we added aspic to fill the gaps, this elevates the pie, gives it a whole new taste experience. I did losse it when a guest asked for it to get heated…..

My only regret was not taking a picture of what it looked like on the inside. 

We used this as part of wasted snacks on the menu.