Duck Pithiviers (main course only)

If the pithiviers earned Francis Blais his title of Top Chef Canada, it is among other things because it is one of the most complicated French dishes to make, which inspires opulence and which is even better when concocted with local ingredients. It is also the dish that started the ready-to-bake offer of Menu Extra in October 2020.

Preheat oven to 245°C (475°F).

Bake for 26 minutes. Rest for 9 minutes.

Heat the sauce until boiling.

Pithiviers dough: Wheat flour, Corn starch, Butter, Water, Egg, Salt.
Stuffing: Duck, Duck fat, Smoked shiitake, Egg, Cream, Flour.
Sauce: Duck bones, Duck trimmings, Shallot, Tomato paste, Redcurrant, Red wine, Red wine vinegar, Cornstarch, Butter, salt.

If the pithiviers earned Francis Blais his title of Top Chef Canada, it is among other things because it is one of the most complicated French dishes to make, which inspires opulence and which is even better when concocted with local ingredients. It is also the dish that started the ready-to-bake offer of Menu Extra in October 2020.