Tourte de Magret

Introduction to Tourte de Magret

Tourte de Magret is a luxurious dish that showcases the rich flavors of duck breast, known as magret in French. This savory pie is steeped in the culinary traditions of Southwest France, particularly the Gascony region, renowned for its duck farming. Traditionally enjoyed during festive occasions, Tourte de Magret combines the decadence of duck with the comforting elements of a pie. This culinary masterpiece brings together flaky pastry with hearty filling, emphasizing the art of French cooking.

Ingredients

• Magret (duck breast): 2 pieces
• Flour: 300g
• Butter: 150g
• Eggs: 3 large
• Onions: 2, finely chopped
• Mushrooms: 200g, sliced
• Lardons: 150g
• Fresh thyme: 1 tablespoon
• Garlic: 2 cloves, minced
• White wine: 100ml
• Salt and pepper to taste
• Olive oil: 2 tablespoons
• Water: 30ml, cold

Preparation

Making the Pastry

1. Start by making the pastry. In a large bowl, mix the flour and a pinch of salt.
2. Add butter cut into small cubes, and rub into the flour until the mixture resembles breadcrumbs.
3. Beat one of the eggs and add it to the mixture along with the cold water, bringing the mixture together to form a dough.
4. Wrap the dough in cling film and chill for at least an hour.

Preparing the Filling

1. Score the skin of the magret and season with salt and pepper.
2. In a hot pan, sear the magret skin-side down for about 4-5 minutes until golden brown.
3. Flip the magret and cook for another 2 minutes. Remove, let cool, and slice thinly.
4. In the same pan, add olive oil and cook the onions until translucent.
5. Add garlic, mushrooms, and lardons, sauté until the mushrooms are soft.
6. Pour in the white wine and simmer until reduced by half.
7. Add the fresh thyme and sliced magret, mix well, and set aside to cool.

Assembly and Baking

1. Preheat your oven to 180°C (350°F).
2. Roll out two-thirds of the chilled dough on a floured surface to line a 23cm pie dish, leaving some overhang.
3. Fill with the magret and mushroom mixture, ensuring it's even.
4. Roll out the rest of the dough and cover the pie, sealing the edges by crimping with a fork.
5. Make small cuts on top for steam to escape.
6. Beat the remaining egg and brush over the pastry.
7. Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown.

For an accurate cook on the pastry, ensure to consult your cooking timer.

Enjoying Tourte de Magret

Tourte de Magret is best enjoyed warm, allowing the flaky crust to complement the juicy magret filling. Pair it with a fresh salad or roasted seasonal vegetables to balance the richness of the dish. A glass of full-bodied red wine, such as a Bordeaux, enhances the flavors and completes the meal. Each bite should celebrate the harmony of traditional French ingredients and the joy of sharing a hearty pie with loved ones.

Whether served for a festive gathering or a special family dinner, Tourte de Magret is a testament to the art of savory pies and the bold flavors of French gastronomy.