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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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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Hello friends, I am so happy you have decided to leave a comment. I have had to stop comments from anonymous due to a huge wave of spam that was blocking everything. Sorry! If you really want to contact me you can reach me through the blog by clicking contact. Thanks!