Duck Pie Recipe
It is called duck pie but it is, in reality, a duck meatloaf. In Poland, where there are ducks everywhere in the countryside, it is a special favorite to get rid of the tough old birds. You don’t have to use a tough one. Any old duck will do. And you can even just use duck parts.
This dish is often seen on the tables around Easter. It takes a bit of work to turn the duck into pie, so people don’t make it unless they have to make something for a holiday or they have a tough old duck to get rid of.
If someone has graced you with one of those dry wild ducks or geese, this is a great way to use it. And if you know someone who wants a good way to turn one of those bony, dry, wild birds into something tasty, tell them about this.
It is really a rather tasty dish and something different. Surprise your friends and family with a traditional Polish duck pie!
A duck or duck parts weighing from 2 to 4 pounds
A medium sized onion
Laurel leaf. 1/4 pound of button mushrooms
One celery stalk
A stale roll, stale bread or store bought bread crumbs.
salt, pepper, nutmeg
Cut the duck into pieces and simmer it with the onion and laurel leaf. Simmer it until the meat separates easily from the bones.
Discard the bones and laurel and onion. Keep the meat.
Grind the meat with the celery and bread or crumbs.
Add the eggs and mix to blend everything.
Add it to a loaf pan.
Put slices of bacon on top. If you have slab bacon, make the slices thick. If you use regular bacon, put a couple layers on it.
Bake about an hour at 375 degrees Fahrenheit.