2 tablespoons rice flour (regular all purpose flour can be substituted for gluten eaters)
1 cup heavy cream (or half & half)
1/2 cup mayonnaise
1/4 lb smoked duck breast (with skin)
1 cup leeks – minced
1/4 cup fresh dill – minced
8 ounces Parmesan cheese
Salt, garlic powder and a pinch of pepper
1 (9-inch) unbaked gluten-free pie shell (regular pie shell can be substituted for gluten eaters)
Preheat oven to 350 degrees F.
In a large bowl, whisk together eggs, cream, flour and mayo. Add in dill and Parmesan cheese.
Cube the duck breast into 1/4 inch pieces, making sure each piece has skin. Add duck and minced leeks to a heated saute pan, and cook until leeks are translucent, and duck skin is crispy.
Pour into your unbaked pie crust.
Bake for 45 minutes (or until top is golden brown).