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Le Chaudron recipe
Tourte de volaille morilles
Chicken, duck and morel pie
⏱ 90 minServes 8Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
2duck breasts600 g (21 oz)
300 g (11 oz)free-range chicken breast
50 g (2 oz)dried morels
200 ml (¾ cup)heavy cream (35% fat)
100 ml (½ cup)white port
1shallot, finely chopped
2sheets of all-butter puff pastry
1egg yolkfor glazing
- 2 duck breasts 600 g (21 oz)
- 300 g (11 oz) free-range chicken breast
- 50 g (2 oz) dried morels
- 200 ml (¾ cup) heavy cream (35% fat)
- 100 ml (½ cup) white port
- 1 shallot, finely chopped
- 2 sheets of all-butter puff pastry
- 1 egg yolk for glazing
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the morels in 500 ml (2 cups) of warm water for 30 minutes, then drain, straining the soaking water.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Cook the morels with the shallot in the skillet, then deglaze with the port and reduce by half.
- Coarsely grind the duck and chicken for a rustic filling.
- Mix with the cooled morels, cream and morel water and season well.
- Line the pan with the first sheet of pastry and fill, smoothing the top.
- Cover with the second sheet, pinch the edges to seal and brush with beaten egg yolk.
- Cut a steam hole in the center and bake for 45 minutes at 200 °C (400 °F) until golden.
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