Level Up Your Party Snacks with Curried Duck Mini Meat Pies
Elevate your party snacks with these delicious curried duck mini meat pies, perfect for any occasion. Your guests will be begging for more, so be sure to have extra on hand. Try making them for your next Superbowl party or tailgate to take your game day snacks to the next level.
Impress your guests at your next gathering with the irresistible flavors of curried duck mini meat pies. These bite-sized treats pack a punch with their fragrant spices and savory duck filling. They are sure to standout in any party spread. Whether you’re hosting a lively Superbowl bash, a casual tailgate, or a festive holiday get-together, these mini pies are guaranteed to disappear fast. Make sure you bake plenty because their unique flavor and convenient size will have everyone coming back for seconds.
The Perfect Party Snack: Curried Duck Mini Meat Pies
Why settle for ordinary chips and dip when you can wow your friends with something truly special? The combination of aromatic curry and rich duck creates an unforgettable taste. These curried duck mini meat pies elevate your party fare from basic to brilliant. Plus, their petite size makes them perfect for serving at any party.
Tips for Cooking with Ground Duck
Cooking with ground duck is a fantastic way to bring robust, savory flavors to your dishes. Start by sourcing fresh, high-quality ground duck from a trusted butcher or specialty store. This makes a world of difference in flavor and texture.
When browning ground duck, use medium heat to gently render out the fat, which adds moisture and richness to the filling. Don’t be afraid to season generously with spices and aromatics. Duck can hold its own against bold flavors like curry, garlic, and ginger. If you’re new to duck, try blending it with a little ground chicken or pork for a lighter touch without sacrificing depth.
Keeping Duck from Tasting Gamey
Worried about duck’s reputation for a gamey taste? There are simple ways to mellow out any strong flavors. First, marinate the ground duck with a splash of citrus juice or a bit of vinegar. This helps to tenderize the meat and balance the flavor. Incorporating aromatic spices such as curry powder, coriander, and cumin not only brings warmth but also masks any overly intense notes.
Premade vs Homemade Pie Crust
When it comes to pie crust, you have two great options: premade or homemade. Premade crusts are a huge time-saver and deliver consistently flaky results. They’re perfect if you’re making a big batch or want to streamline prep. Look for high-quality, all-butter crusts for the best flavor.
On the other hand, homemade pie crust lets you control the ingredients and texture. You can add a pinch of curry powder or herbs directly to the dough to amp up the flavor. If you happen to have duck fat, you can use that instead of butter to make your crust.
If you love baking from scratch, making your own crust can be a rewarding experience. But don’t hesitate to use premade in a pinch. Your guests will be too busy enjoying the pies to notice!
Ingredients You’ll Need
- 1/2 cup minced shallots
- 1/2 pound 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
Step-by-Step Instructions for Making the Mini Pies
Prepare the filling: In a large skillet, heat the oil over medium heat. Add the shallots and sauté until translucent, about 3 minutes.
Brown the duck: Add the ground duck to the skillet, breaking it up with a spoon. Cook until browned and most of the fat has rendered, about 5–7 minutes. Remove the duck from the pan and add 1 teaspoon duck fat and stir until melted. Add the potatoes and sauté until crisp.
Spice it up: Return the duck to the pan and sprinkle in the curry powder, garam masala, salt, and pepper. Stir well to coat the duck evenly. Add the cream and simmer until the cream thickens. Cook for another 5-6 minutes until everything is well mixed and fragrant. Remove from heat and let cool slightly.
Prep the crust: Roll out the pie crust on a lightly floured surface. Use a round cutter or glass (about 3–4 inches in diameter) to cut out circles for your mini pies.
Fill and seal: Place a spoonful of the cooled duck filling in the center of each crust circle. Brush the edge with beaten egg. Fold over to form a half-moon and press the edges to seal. Crimp with a fork for a decorative touch.
Egg wash: Place the pies on a parchment-lined baking sheet. Brush the tops with beaten egg for a golden finish.
Bake: Bake in a preheated 350°F oven for 30–35 minutes, or until the pies are golden brown and crisp.
Cool and serve: Let the pies cool for a few minutes before serving to avoid burning your mouth on the hot filling.
Tips for Serving and Presentation
For a party-ready presentation, arrange the mini pies on a large platter. These curried duck pies pair well with delicious shallot cranberry chutney or sweet strawberry chutney. Offer a small bowl of tangy yogurt sauce to add a cool and sweet contrast to the warm, spicy filling.
These curried duck mini meat pies look as good as they taste. I’m going to be honest with this whole duck experience, though. I was scared to make this curried duck mini meat pies 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 I taste it before assembling the meat pies and just cannot stand the flavor of the duck like I have in the past?” That did not happen.
The hubs insists that I didn’t have fresh duck in the past. He was right! You can order directly from my favorite store, Maple Leaf Farms. It doesn’t get fresher than the farm shipping right to your door. If you have a local butcher you love, then ask them for fresh duck. I’ve since learned to love duck and have made crispy duck and bahn mi duck tacos.
Glam up Game Day
I glammed up my game day with some china plates and silver forks. I’ve been picking up inexpensive forks and spoons. They add a touch of elegance for tailgating. You can easily pick these up at antique stores, flea markets, and 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. Try bringing some real plates and silverware. I put the dirty dishes in zip top bags. When I get home I put them in the dishwasher. Same with the silverware. It’s not too difficult and saves some space in the landfills.
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. Then place them 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!
Curried Duck Mini Meat Pies
Tailgate gatherings just got better with curried duck mini meat pies. Spice up your party and make every game day unforgettable.
Ingredients
- 1/2 cup minced shallots
- 1/2 pound [Maple Leaf Farms] ground duck(http://www.mapleleaffarms.com/consumer)
- 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
Instructions
- 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.
Nutrition Information
Yield
14Serving Size
1Amount Per Serving Calories 983Total Fat 56gSaturated Fat 19gUnsaturated Fat 37gCholesterol 30mgSodium 880mgCarbohydrates 105gFiber 7gSugar 9gProtein 16g
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I'm pretty sure I would have felt the same way while making these pies. Sometimes I like dusk…sometimes not. I do love meat pies! Thanks for sharing, Christie!
This looks amazing! I'm glad your relationship with duck is improving through this event. 😉
That is it, Camilla! I don't think I would have even considered it were it not for this #10DaysofTailgate event! LOVE IT! THANK YOU!!
Bravo! for bringing duck to the party (along with china and real silverware). A hand pie bursting with curried duck sounds heavenly.
Thank you! Even the most basic party deserves some fancying up! Don't ya think?
Sounds mouthwateringly delicious
They truly were, Wendy. I will have to order more from #MapleLeafFarms to try something else! It was scrumptious!
Oh, these sound great! I've never had something like this, especially with the duck. Great tailgating recipe!
Thanks, Debbie!! They were DIVINE! I didn't want to waste one last ounce of the filling.