Duck and Fig Pie
cobalt (Co)
selenium (Se)
phosphorus (P)
Choline
High protein
Fiber
Description
Savoury open pie with a rye crust, smoked duck, caramelized red onion and fresh figs
- Sift the rye flour with salt into a bowl. Add cold butter cut into cubes and rub with your fingers until crumbly.
- Add the egg and knead into a dough. Roll into a ball, wrap in cling film and refrigerate for 30 minutes.
- Heat sunflower oil in a frying pan. Slice the red onion into thin half-rings and sauté over medium heat until soft, 3–4 minutes.
- Add sugar and balsamic vinegar to the onion, cook for another 2–3 minutes until caramelized. Remove from heat.
- Remove the skin from the smoked duck, separate the meat from the bones and cut into small pieces. Mix with the caramelized onion.
- In a separate bowl, whisk the egg with the cream and a pinch of salt.
- Roll out the dough into a circle about 18 cm in diameter and place it into a tin (or on parchment). Form small edges.
- Spread the duck and onion filling over the dough. Pour over the egg and cream mixture.
- Cut the figs into wedges and arrange on top of the pie.
- Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, until the filling sets and the crust edges are golden.
- Let the pie cool slightly before serving.
1412
236 kcal / 100 g
kcal
45.9 g
7.7 g / 100 g
Protein
74.0 g
12.4 g / 100 g
Carbohydrates
102.4 g
17.1 g / 100 g
Fats
8.6 g
1.4 g / 100 g
Ash
11.4 g
1.9 g / 100 g
Fiber
60.1%
Water
23.8 g
4.0 g / 100 g
Sugars
42.1 g
7.0 g / 100 g
Starch
0.51 g
0.09 g / 100 g
Omega-3
12.43 g
2.08 g / 100 g
Omega-6
42.3 g
7.1 g / 100 g
SFA
