In a large pan, melt the butter then brown the onion & meat. Add the flour and slowly pour in the stock and stir.
Season well with salt & pepper and add the cinnamon and nutmeg. I know, it sounds an odd mix, but go with it.
Simmer for 1.5 hours or 20 minutes in a pressure cooker.
During this time prepare the pastry and line a pie dish with half of it.
When the duck is all simmered down, the sauce will have thickened and started doing crazy things to your nostrils and your tummy will be grumbling, so wallop it quickly into the pie dish.
Cover with the other half of the pastry, using milk or egg wash to seal the 2 layers. Brush the top with the egg wash too.
Bake at 200c / 400f / gas 6 for 10 minutes, then drop to 180c / 350f / gas 4 for a further 10 minutes.
Whatever you serve it with will pale into insignificance against the glory of this pie, so dish up whatever vegetables needs using up!
Nutrition Facts
Happy Duck Pie (aka Tortiere au Canard)
Amount Per Serving
Calories 977Calories from Fat 657
% Daily Value*
Fat 73g112%
Saturated Fat 34g213%
Cholesterol 166mg55%
Sodium 413mg18%
Potassium 350mg10%
Carbohydrates 57g19%
Fiber 2g8%
Sugar 1g1%
Protein 20g40%
Vitamin A 1245IU25%
Vitamin C 3.7mg4%
Calcium 50mg5%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.