Game of Thrones Faux Pigeon Pie Recipe

There appears to be no end in sight to the Game of Thrones craze; why should there be, when every week bring new and exciting twists to the table? What Game of Thrones also brings to the table is a host of medieval inspired recipes; each region has its own authentic fare. A few weeks ago, inspired by the events in Dorne, we brought you a Dornish lamb recipe. Now, we’re moving a little North to King’s Landing and are attempting to bring you a slice of a popular pie with this recipe.

Pigeon Pies

In Game of Thrones, Pigeon Pies were all the rage. At Joffrey and Margery Tyrell’s wedding, Jofrrey butchers a pie (and a few live pigeons) with his sword . In season five, Bronn’s intended Lollys tells him she wants a pigeon pie at her wedding because that’s what they had over at the capital.

In this world, most people haven’t developed a taste for pigeon yet and pigeon meat isn’t easily available. So, in this pie recipe we’ve replaced pigeon with duck – we promise it’ll be just as indulgent and tasty as the pies you’ve seen in Game of Thrones. Serve this pie as a main course for lunch or dinner or as a tea time snack.

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A Pie for the Ages

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Servings

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Ingredients

• 1 cm large duck deboned with meat cut into 2chunks
• 200 ml chicken stock
• 50 grams butter softened
• 3 tbsp olive oil
• 100 grams leeks thinly sliced
• 500 button mushrooms cubed
• 1/4 cup all purpose flour
• 200 ml Cream
• 1 tbsp Parsley chopped
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 egg

Servings MetricUS Imperial Ingredients 1 cm large duck deboned with meat cut into 2chunks 200 ml chicken stock 50 grams butter softened 3 tbsp olive oil 100 grams leeks thinly sliced 500 button mushrooms cubed 1/4 cup all purpose flour 200 ml Cream 1 tbsp Parsley chopped 1 tbsp dried oregano 1 tbsp dried thyme 1 egg

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Instructions

1. Preheat and oven to 200 C.
2. Bring the chicken stock to boil and then turn the heat down to simmer.
3. Melt the butter in a pan with a tablespoon of olive oil.
4. Sauté the leeks and mushrooms for ten minutes.
5. Stir in the flour and cook for a few more minutes.
6. Pout in the stock until the flour is well mixed and add the herbs.
7. Add the cream.
8. Simmer over low heat until the mixture thickens.
9. Fry the duck in the remaining oil until it browns.
10. Stir the meat into the mushroom reduction, taste and season.
11. Allow the reduction to reduce further for two minutes and set it aside to cool.
12. Once cooled, spoon the filling into the pie crust base.
13. Top with the pie topping a seal the sides.
14. Bake the pie for 15-20 minutes until the crust is golden.
15. Take out of the oven and allow the pie to cool slightly.
16. Serve warm.