raised game pie
1 small muscovy duck
1 batch of hot water crust pastry
1 lb lean minced pork
1 lb sausagemeat
1 tsp salt
½ tsp mace
1 tsp mixed dried herbs
1 egg, beaten
You will need a greased 1lb loaf tin.
Begin by jointing the duck to fit snugly into a pan, cover with water and cook in
a low oven overnight or for 5 hours.
When it has cooled enough to handle, separate the meat and bones. Strain the liquid
and separate any fat off this, then boil the stock until you have approx 1/2- 1 pint
Chill the stock in the fridge.
Mix the sausagemeat, pork, herbs, salt and mace.
Preheat the oven to 160 C (fan)/ 180C
Make the pastry and keep back a ¼ of the dough and roll out the rest to line the
Put in half the pork mixture, then a layer of duck breast, cut into strips - use
one or both duck breasts - reserve the rest of the duck meat for another dish.
Press in the remaining pork.
Roll out the remaining pastry and make a lid. Use water to seal the edges and make
a crimp. Make a hole in the centre of the pie.
Bake for 45 minutes, then allow to cool enough to handle. Remove from the tin and
place on a baking sheet and paint all over with beaten egg, then back into the oven
for a further 45 minutes.
Test with a meat thermometer that it is cooked through.
The next day, gently warm the duck stock jelly until it is just liquid and then using
a funnel, pour in as much as you can into the pie via the hole in the pastry. Allow
to cool in the fridge.