Prep. time: 15 minutes
Cooking time: 2 hours 20 minutes

This is a very old recipe. In the towns and cities, game gave way to pork/beef/veal in making tourtière, the proportion depending on the cook. Duck tourtière is still made in regions where hunting is popular, a reminder of Quebec's rural roots. 

1. Rub the fat into the dry ingredients; add the sour cream to make the pastry; divide into two parts (2/3 and 1/3); roll out the larger piece and line a deep pie plate; 
2. clean the duck and cut the meat into cubes;
3. in a heavy pot, sear the duck with the pork fat and onion; add the broth; add the duck carcass and cook for about 2 hours at medium heat, adding water as needed; 
4. remove the duck and 1 liter (4 cups) liquid; thicken it with the browned flour; season; return the boneless duck meat to the sauce and pour into the pastry crust; 
5. cover with the top crust; brush the edges with milk or water to seal;
6. bake in a 400°F (200°C) oven for 10 minutes; reduce the temperature to 350°F ( 180°C) and bake 20 minutes longer until the pastry is golden. 

Choose a full-bodied red because of the duck, such as a Rhône Valley wine A Cornas from Jean-Luc Colombo