Idaho® Potato, Duck and Bartlett Pie with a Roquefort Cream

Ingredients:

  • 2 Bartlett pears peeled and cored
  • 1 cup sugar
  • 3 cups water
  • 2 ounces unsalted butter
  • 1 tablespoon minced garlic
  • 3 teaspoons finely chopped rosemary
  • 2 cups minced onion
  • 1 lb ground duck meat, divide into two
  • 3 teaspoons Kosher salt
  • 2 lbs peeled and quartered Idaho potatoes
  • 1 oz unsalted butter
  • 2 eggs
  • 3 teaspoons Kosher salt
  • 2 tablespoons garlic powder
  • 2 lbs peeled Idaho potatoes
  • 1 oz unsalted Butter, melted
  • 2 cups walnuts, finely chopped
  • Kosher salt and white pepper to season

Directions:

  1. In a small sauce pan dissolve the sugar into the water. Place peeled pears into the water and place on high heat. When the water comes to a boil remove the pan from the heat and allow to stand until the pears are tender, about 15 minutes.
  2. Remove pears form the liquid and chill.
  3. In a sauté pan, over medium heat, melt 2 oz butter.
  4. Add garlic and sauté until you smell the garlic
  5. Add the rosemary then onions.
  6. Continue to sauté until the onions begin to sweat.
  7. Add the first one half of the duck meat and sauté until the duck is cooked, season with the salt and set aside until completely cooled
  8. Fold the cooked duck mixture with the remaining duck meat, keep cold.
  9. In a medium sauce pot cover the quartered Idaho potatoes with cold water and place on high heat. Allow to boil until the potatoes are tender, remove and strain.
  10. Let the potatoes stand for 2 minutes.
  11. In a mixing bowl mash together the boiled potatoes, 1 oz of butter, eggs, salt and pepper. Set aside.
  12. Grease the sides and bottom of a 10 inch non stick cake pan with butter.
  13. On a slicer or Mandolin very thinly slice the peeled Idaho potatoes.
  14. In a shingling manner line the bottom, then the sides of the cake pan with the slices of potato.
  15. Lightly brush with melted butter and then lightly season with the salt and pepper.
  16. Repeat this step three or four times until all the slices are used
  17. Bake this at 375 degrees in the oven for 5 minutes, remove and allow to cool.
  18. In the potato shell evenly spread the duck mixture, then thinly slice the pears and spread atop the duck mixture, lightly pressing them into the meat.
  19. Next sprinkle the walnuts and then spread the mash potato mixture.
  20. Loosely cover with aluminum foil
  21. Bake in a 375 degree oven for 45 minutes, remove foil and allow to bake 45 more minutes.
  22. Remove from oven and allow to rest 15 minutes.
  23. With a plate on the bottom flip over and remove the cake pan, slice into 12 even wedges.
  24. Serve with Roquefort Cream.
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Yield: Serves 12

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