Tourtine with beef flank and duck confit (poutine meat pie)

  • Preparation 1 h 30
  • Refrigeration 50 min
  • Cooking 2 h
  • Servings 6 to 8
  • Freezing I don't recommend it

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Ingredients

  • 11 oz (325 g) spicy frozen fries (half a bag)
  • Meat from 2 duck confit legs (1 lb 3 oz / 525 g), coarsely chopped
  • 1 2/3 lb (750 g) beef flank steak, diced against the grain
  • Olive oil
  • 6 oz (175 g) pearl onions, ends trimmed
  • 4 1/2 oz (125 g) dry whisky sausage, diced
  • 3 large garlic cloves, finely chopped
  • 1/2 cup (125 ml) red ale
  • 1/2 tablespoon (7.5 ml) ground cinnamon
  • 1/2 tablespoon (7.5 ml) ground nutmeg
  • 1/2 tablespoon (7.5 ml) ground cloves
  • 1/2 teaspoon (2.5 ml) savory
  • 12 oz (350 g) very cold cheese curds
  • 5 oz (150 g) grated Louis d’Or cheese (or another firm raw cow’s milk cheese)
  • 2.2 lb (1 kg) pie dough, split in two
  • 1 egg beaten with 1 teaspoon (5 ml) water

Ingredients for the sauce

  • 1 can (13.5 oz / 398 ml) store-bought poutine gravy
  • 1 envelope (1.2 oz / 34 g) demi-glace mix
  • 3/4 cup (180 ml) red ale
  • 1/2 cup (125 ml) water

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Preparation

  • Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  • Place fries on baking sheet and place in the oven. Bake for 20 minutes or until fries are semi-crisp. Stir halfway through cooking. Set aside.
  • Place duck meat in a large bowl and set aside.
  • In a large skillet heated over medium-high heat, drizzle with a good amount of olive oil and add half the flank steak. Season lightly with salt and pepper. Brown for 3 to 4 minutes and pour into a bowl. Repeat with remaining flank steak and set aside in the bowl. Add more oil if necessary.
  • In a small saucepan filled with boiling water, place onions and cook for 1 minute. Drain and peel.
  • In a skillet heated over medium low heat, place onions, sausage and garlic and drizzle with olive oil. Cook for 10 minutes, stirring.
  • Add beer and cook for 2 minutes to reduce slightly. Pour with the flank steak, add the spices, season lightly with salt and pepper and mix. Let cool for 20 minutes. Add cheese curds and grated cheese then mix. Set aside.
  • Preheat oven to 375°F (190°C).
  • On a well-floured surface, roll out the pie dough to obtain two circles of about 12″.
  • In a well greased 10.5″ pie pan, put the first dough layer and form a nice thick crust that extends well beyond the sides. This way, it won’t shrink too much during baking. (Keep the second round in the fridge.)
  • Place in oven and bake for 30 minutes. Remove from oven and let cool for 30 minutes.
  • Meanwhile, place sauce ingredients in a saucepan and whisk to dissolve lumps. Bring to a boil, reduce heat to low and simmer for 5 minutes to thicken. Stir occasionally.
  • Put the meat mixture in the pie and spread it out. Drizzle with 2 ladles of sauce, put the fries on top and add 2 more ladles of sauce. Keep the remaining sauce warm for serving. Cover with the other pie shell and seal the edges, forming a thick crust.
  • Brush with egg mixture and cut an X in the center. Place in oven and bake for 45 to 50 minutes or until crust is golden brown and mixture is bubbling. If the crust browns too fast, tent it with foil and keep baking. Let stand for 10 minutes before cutting and serving, with the rest of the sauce on the side.