Duck and mushroom pie
Description
Perfect with tea and coffee. 1. Grease a pie baking pan with butter. Place 1 pie crust on the bottom. 2. Season the duck with ground pepper. 3. Place a pressure cooker over high heat. Add vegetable oil. Put in the duck legs (skin side down). Sear until browned on both sides. 4. Reduce heat. Add sliced onions and cook for 1–2 minutes. Add garlic and cook for a few more minutes. 5. Add orange zest, chicken broth, triple sec, thyme, and salt. 6. Close the lid and cook for 35–40 minutes. 7. Release the pressure. Remove the duck legs and separate the meat from the bones. Remove the orange zest. 8. In a skillet, melt butter. Add olive oil and sugar. Cook the sugar, stirring frequently, until golden brown. 9. Add sliced onions. Fry until lightly golden. Add mushrooms and salt. Cook for 5 minutes. 10. Pour in wine and chicken broth. Simmer for 15 minutes. Most of the liquid should evaporate. 11. Add corn and peas. Continue cooking for about 5 minutes. 12. Add the duck meat and a little fat from the pressure cooker. Season with salt and pepper to taste. 13. Add bread cut into cubes. Transfer the filling into the baking pan. Cover with the second pie crust. Make a cross-shaped cut on top to allow steam to escape. 14. Bake in the oven for about 10–15 minutes. Serve immediately. The pie is ready. Serve at the table.