{"id":675,"date":"2022-12-03T10:15:49","date_gmt":"2022-12-03T15:15:49","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/tourtine-with-beef-flank-steak-and-duck-confit-poutine-meat-pie\/"},"modified":"2026-09-01T13:05:58","modified_gmt":"2026-09-01T17:05:58","slug":"tourtine-with-beef-flank-steak-and-duck-confit-poutine-meat-pie","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/tourtine-with-beef-flank-steak-and-duck-confit-poutine-meat-pie\/","title":{"rendered":"Tourtine with beef flank and duck confit (poutine meat pie)"},"content":{"rendered":"

\ud83e\udd67 A tourti\u00e8re that swallowed a poutine<\/strong><\/h3>\n

I took a tourti\u00e8re, threw out the ground pork, and packed a whole poutine inside it instead. Fries, cheese curds, brown gravy, the entire thing, sealed between two crusts. It sounds like a joke. It isn’t.<\/p>\n

This is the most over-the-top recipe on my site, and the one people ask me about every December. If you want the well-behaved version, it’s right here: my classic meat pie with beer<\/a>.<\/p>\n

\ud83e\udd86 Three meats, not a speck of ground beef<\/strong><\/h3>\n

Beef flank steak gets diced against the grain and browned fast, nothing more. It finishes cooking inside the pie. The duck confit goes in shredded, and its fat ends up everywhere. The dry whisky sausage is there for smoke.<\/p>\n

That’s the opposite of my Lac-Saint-Jean tourtiere<\/a>, which leans on cubed pork and beef and eight hours in the oven.<\/p>\n

\ud83d\udd25 The build is the whole trick<\/strong><\/h3>\n

The bottom crust bakes empty for 30 minutes before anything touches it. That is what keeps it from turning to sponge under all that gravy.<\/p>\n

Then it stacks: meat, gravy, fries, gravy. Two hours of oven time and a crust that hangs well over the sides.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83e\udd67 A tourti\u00e8re that swallowed a poutine I took a tourti\u00e8re, threw out the ground pork, and packed a whole poutine inside it instead. Fries, cheese curds, brown gravy, the entire thing, sealed between two crusts. It sounds like a joke. It isn’t. This is the most over-the-top recipe on …<\/p>\n","protected":false},"featured_media":9758,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"duck confit meat pie","_yoast_wpseo_title":"Duck confit and beef flank meat pie (tourtine)","_yoast_wpseo_metadesc":"My tourtine: a Quebec meat pie recipe stuffed with beef flank steak, duck confit, fries, cheese curds and brown gravy under one 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