Rich curry spices are simmered with ground duck in these crispy and delicious mini meat pies. Serve Curried Duck Mini Meat Pies at your tailgating parties for something a little different.
Today, I’m cooking with duck! THIS duck to be exact. Maple Leaf Farms has graciously supplied some of us with deliciously fresh duck to cook with. I was super excited when I found out I was one of the bloggers to receive their product. You see, duck and I haven’t had such a great relationship.
I can count on one hand the number of times I’ve tried duck. Of those times, I’ve only enjoyed eating it twice. This is one of those times. I mean, just look at that goodness! The flaky pastry, tender potatoes, tasty duck all mingling with some delicious curry spices. How could I not like this dish?
I’m going to be honest with this whole duck experience, though. I was scared to make this recipe. The whole time I was cooking the duck, adding the herbs and spices, and assembling the filling I was thinking, “What if I go through this whole process and it tastes horrible? What if taste it before assembling the meat pies and just cannot stand the flavor of the duck like I have in the past?”
That’s what was going through my mind.
Obviously, as you can see, that didn’t happen! I tasted it and OH MY was it delicious!! The hubs insists that I didn’t have fresh duck. He was right! You can’t get fresher than direct from the farm shipping to my door in a cooler full of dry ice. I didn’t want to waste any of that duck goodness!!
I used pre-made pie crusts. Please do use your pastry dough of choice, be it pre-made or homemade. In hind sight, I should have made a pastry crust out of duck fat that I received. I did cook the potatoes in some of the duck fat, but I still have quite a bit left over. I may still use it later. I’ll just have to see how adventurous I get.
And with fresh ingredients such as this, you can’t help but want to get in the kitchen and create, especially since I don’t think I would have the opportunity or the courage to cook duck at home had I not received this delicious Maple Leaf Farms ground duck to cook with. I mean, I’m just thinking of branching out to home cooked lamb, it would be years before I did duck, I’m sure! I’m always concerned it won’t be fresh and will taste game-y.
These don’t taste game-y. Um…no pun intended?
I glammed up my game day with some china plates and silver forks. I’ve been picking up inexpensive forks and spoons to add a touch of elegance for tailgating. You can easily pick these up at antique stores, flea markets, consignment shops. Same with the plates! I think I picked this one up at a local consignment store for a dollar?
Who says it all has to be paper plates and plastic utensils? If you have a small group of people that you always go to the games with, change it up a few times with real plates and silverware. I put the dirty dishes in zip top bags and then throw them in the dish washer when I get home. Same with the silverware. It’s not too difficult and saves some space in the land fills. Just sayin.
See how fancy your tailgating can be? That’s an antique, glass plate, a nice napkin, and silver fork. They’re the perfect canvas to display these Curried Duck Mini Meat Pies.
These are good. REAL good! I heated some up for the hubs and I to nibble one this week for dinner. I’ve offered up tastes to my co-worker, J. Both have agreed that these are mighty tasty! They honestly didn’t take all that long to throw together, too. You can even make them the day before then reheat before heading out to the game. You can even make a batch and freeze them for later, too! Just place on a baking sheet covered with aluminum foil lightly coated with cooking spray and place in your freezer for a couple of hours. Once frozen, you can store them in the freezer for a couple of months. If they last that long, that is!
Don’t forget to enter the giveaway with fourteen prize packages!
- 1/2 cup minced shallots
- 1/2 pound Maple Leaf Farms ground duck
- 1 cup finely diced potatoes
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup half and half
- 2 - 9-inch pie crusts (three if you do not wish to re-roll the remaining dough)
- 1 large egg, lightly beaten
- Preheat oven to 350.
- Heat a large skillet coated with cooking spray over medium-high heat. Add the shallots and cook until softened; about 3 to 5 minutes.
- Crumble the duck into the pan and brown. Remove from heat and drain; reserving the juices.
- Return the juices to the pan and cook until the moisture evaporates and the solids begin to brown. Add 1 teaspoon duck fat and stir until melted. Add the potatoes and sauté until crisp.
- Return the duck to the pan and add the curry powder and garam masala. Cook until the spices have absorbed the juices in the pan; about 5 minutes.
- Add the half and half and simmer until heated through and begins to thicken. Remove from heat and allow to cool to room temperature.
- Roll out the pie crust to 1/4-inch thickness and cut into 4 inch rounds. Brush the edge with egg and place 1 to 2 tablespoons of the duck mixture on half of the crust. Fold and crimp with the tines of a fork.
- Place on a baking sheet covered with a silpat or aluminum foil coated with cooking spray. Bake at 350 for 30 to 35 minutes or until lightly browned. Cool 5 minutes before serving.
Here’s what the rest of the team brought to the table…
- Beer Battered Fried Pickles with Pickle Dipping Sauce by Debbi Does Dinner Healthy
- DBLT Wraps by Miss Laura’s Kitchen
- Jalapeno Beer Cheese Soup by From Gate to Plate
- Curried Duck Mini Meat Pies by A Kitchen Hoor’s Adventures
- Bacon Wrapped Potato Wedges by Making Miracles
- Hot Mexican Quinoa Dip by The Pajama Chef
- Pretzel Dogs ElDiablo by A Day in the Life on the Farm
- Carrot Habanero Duck Meatballs by The Girl In The Little Red Kitchen
- Quince Butter Thumbprint Cookies by Culinary Adventures with Camilla
Disclaimer: Our generous sponsors are providing the prizes free of charge. Participating bloggers may have received product related to these brands to use for #10DaysofTailgate. All opinions stated are their own.