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by Lucy Vanel | 10:42
Oh, these look scrumptious! The pastry is so flaky. And it's made with love, I can just tell.
Thanks, Anne. Tonight I'm doing some confit de canard maison pies...
I can almost taste these!
Lucy, those look lovely. Our year's end holidays pie or tourte is La tourtière, and I made mine with duck - braised, not quite confit, though I have made confit. Duck fat pastry too. My spicing was a bit inspired by a Moroccan pastilla, minus the sugar.
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