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Healthy Choices: Duck Pie with Nuts

November is marked by the smell of roasted chestnuts in the streets, isn't it? Therefore, combining this fruit with other ingredients is the bet of Termas de Chaves this month! Thus, our nutritionist's suggestion is Tarte de Pato com Nuts.

A dish rich in vitamin B3, an essential compound for the body to have a better metabolism and to control cholesterol levels more efficiently. In addition to all this, nuts also offer a set of nutrients, fiber, vitamins and minerals in each bite.

Try this recipe and enjoy!


• 3 to 4 duck breasts

• 150 g of ham

• 120 g of fresh mushrooms

• 300 g of frozen chestnuts

• 1 dl of port wine

• White wine

• 2 onions

• 1 leek

• 2 garlic cloves

• Parsley and coriander q.s.

• Fresh red chilli q.s.

• 2 bay leaf

• Olive oil q.s.

• 2 large carrots

Shortcrust pastry

• 75 g of oatmeal

• 75 g of spelled flour

• 150 g of whole wheat flour

• 100 ml of oil

• 150 ml of water

Start preparing the shortcrust pastry. In a bowl, place all the ingredients and knead until it becomes a homogeneous dough, which you can mold and come off your hands. If necessary, you can add more flour or a little water. Let stand approximately 1 hour. If you want to flavor your shortcrust pastry, you can add spices such as sweet peppers, turmeric or dried herbs such as oregano or thyme.

To prepare the stuffing, season the duck breasts with a little garlic and white wine. Then, in a skillet, place the ham in small strips and sauté with a tablespoon of oil. Reserve the ham.

In the same skillet, put a little oil and let the duck breasts stew with the garlic and chilli. After they are cooked, sprinkle them with the Port wine and bring to a boil to evaporate the alcohol. Book them.

You can use the same skillet with the sauce left over from the duck's cooking, add the chopped onion, garlic and bay leaves and let it cook until golden. Then add the leek, carrots and let the remaining vegetables brown. Place the shredded breasts in the vegetable preparation and cook a little longer, add the herbs, and cook over a low heat until the duck is tender. Let it cool.

Divide the dough in two and roll out each part. Place a part of the dough to cover a pie tin, prick it with a fork and bake for about 10 minutes.

Place the mixture on the cooked dough and place the cooked and coarsely crumbled chestnuts. Then cover the filling with the other dough. Make a hole in the center, brush with egg and bake at 180º for 30 to 40 minutes, or until the dough is golden.

Serve the pie with a green salad with dried and seasonal fruits.
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