First created in 1643, this Amiens speciality, once celebrated by Madame de Sévigné, consists of a pâté en croûte with a duck filling. To make it, the pastry must be prepared the night before with flour, butter, egg, salt and water. Once boned, the duck fillets are minced along with offal and lean meat, then mixed with onions, eggs, salt, pepper and aromatic herbs. The stuffing is then flambéed with eau-de-vie and placed between two layers of pastry, with a chimney in the middle, before being oven-baked for around 1h30. To round it all off, jelly is inserted through the chimney once the pie is cooked and cooled.
Traditionally, Amiens duck pie is served as a starter, with a slice of country bread and a green salad.