My Dish

Chef Lorna Murdoch – Fusion Grill

Just in time for the holidays, Fusion Grill’s chef Lorna Murdoch dishes up a French- Canadian classic with a savoury twist – chicken and duck tortière. Chef Murdoch is known for using fresh and local products to create stunning regional cuisine. Warm up around the table with this traditional, hearty meat pie.

Chicken and Duck Tortière

1 cup cubed peeled potato
1 lb ground chicken
1lb ground duck (or diced up duck breast)
¾ cup finely diced carrot
3/4 cup finely chopped celery
3/4 cup chicken stock
2 onions, finely chopped
3 cloves garlic, minced
3/4 tsp salt
1/2 tsp each pepper, rosemary and thyme
1 pastry shell, and a top, your favorite recipe

PREPARATION

In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain, set aside.

Meanwhile, in a deep skillet, saute chicken and duck over medium-high heat, until no longer pink, about 8 minutes.

Add celery, carrot, stock, onions, garlic, salt, pepper, rosemary and thyme: bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Mix in potatoes. Let cool.

Spoon filling into a 9-inch pie crust, cover top with pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.

Mix egg yolk with 2 tsp water; brush over top.

Cut steam vents in top. Bake in bottom third of 400°F (200°C) oven until hot and golden brown, about 50 minutes.