Dough for about 12 pieces:
350 g wheat flour
150 g cold butter
½ tsp salt
100 ml cold water
600 g red cabbage
150 g leek
3 juniper berries
500 g duck breast
(or wild boar)
15 g ginger
2 tbsp cooking oil (e.g. rapeseed oil)
Freshly ground pepper
250 ml cider (French apple wine)
About 1 heaped tsp of instant
1 tbsp soy sauce
About 1 tbsp apple cider vinegar
6 g grated lemon zest
150 g crème fraîche
About 1 tbsp starch
150 g crème fraîche
A little practice will be required
1. Add the flour to a mixing bowl. Mix in the rest of the ingredients and then quickly form into a dough by hand. Wrap the dough in plastic wrap and leave to cool for at least 1 hour.
2. Cut the red cabbage into strips and the leeks into rings. Peel and finely chop the ginger. Remove the skin from the duck breast and put it aside. Cut the meat into small cubes.
3. Heat 1 tbsp oil in a pan and quickly sear the meat. Season with salt and pepper, then put on a plate. Heat the remaining oil in the same pan, then fry the red cabbage strips and leek rings in it. Add the ginger and fry a little longer. Deglaze with cider and simmer for about 5 minutes on a medium heat.
4. Add the instant broth and season to taste with soy sauce, honey, vinegar, lemon zest, salt and pepper. Finish off by adding the duck breast cubes. Combine the crushed, finely chopped juniper berries with the crème fraîche and starch and mix well. Combine with the vegetables and leave to cool.
5. Shape the dough into a log on a lightly floured work surface, then cut out 12 evenly sized pieces. Press each piece of dough into an Ø approx. 13 cm flat circle and put them into the muffin moulds. Evenly distribute the filling among them.
6. Slide the mould into a preheated oven (top/bottom heat: 180°C, fan-assisted: 160°C). The pies will be ready in approx. 35 minutes.
7. Cut the duck skin into strips and fry them until crisp in a non-stick pan. Then leave to drip dry on some kitchen paper.
8. Serve the hot pies with the crème fraîche, crispy skin and thyme.