INGREDIENTS:
4 eggs
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)
DIRECTIONS:
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.
Add the duck and leeks (including rendered duck fat) to the egg mixture, along with pinch of salt, pepper and garlic powder. Mix to ensure duck is spread throughout the egg mixture.
Pour into your unbaked pie crust.
Bake for 45 minutes (or until top is golden brown).
