Duck Pot Pie Recipes

DUCK POT PIE

Duck Pot Pie image

Provided by Michelle at The Sporting Chef

Number Of Ingredients 14

Ingredients

2 1/2 cups skinless duck breast fillets (cut into 1- to 2-inch cubes)
Salt and pepper to taste
2 tablespoons olive oil
2 cups beef (chicken, or game broth)
3 tablespoons butter
1 1/2 cups peeled and diced potatoes
1 cup peeled and diced carrots
1 cup diced celery
1 cup diced onion
2 garlic cloves (minced)
2 tablespoons flour
1 cup frozen peas
1 15- ounce package refrigerated pie pastries
1 egg (beaten)

Steps:

Season the cubed duck breast fillets with salt and pepper. Heat the oil in a deep skillet over medium-high heat. Add the duck and brown evenly. Mix in 3/4 cup broth and bring to a boil. Reduce heat and simmer until the liquid is reduced by half. Add the remaining broth, turn the heat to low, cover, and simmer for another hour or until the meat is tender. Check every 20 minutes to make sure there is at least 3/4 inch of liquid in the skillet. If necessary, add more broth or water.
While the meat is cooking, heat the butter in a saucepan. Add potatoes, carrots, celery, onion, and garlic. Season with salt and pepper. Cook until the onions are translucent. Then sprinkle in flour and cook for 5 minutes while stirring. Remove from heat.
When the duck is tender, strain the liquid into the saucepan with the vegetables. Bring to a boil. Add the cooked duck and frozen peas, then remove from heat. Remove the pie crusts from the refrigerator and allow them to rest at room temperature for 20 minutes.
Preheat the oven to 375°F. Place one of the pie crusts in the bottom of an ungreased 9-inch pie pan. Next add the duck and vegetable filling. Then place the remaining crust over the top of the pie. Crimp the bottom and top crusts together. Cut a few slits into the top crust, then brush it with a beaten egg. Place the pie on a baking pan in the preheated oven for 45 minutes or until crust is golden brown.
Frozen Pot Pies There's no such thing as a quick pot pie, at least not if you want to make a good one. You can always make two pies, however, and freeze one for later. I prefer freezing unbaked pies for fresh-made flavor. Simply wrap the unbaked pie in two layers of aluminum foil and it will last for several months in your freezer. Prior to baking, thaw the pie at room temperature for 30 minutes. Then place it on a baking sheet in a preheated 425°F oven for 1 1/2 hours or until the top is golden brown and the filling is hot and bubbly.

DUCK POT PIE

Duck Pot Pie image

Provided by Food Network

Time 6h

Yield 2 quarts

Number Of Ingredients 24

Ingredients

2 1/2 pounds raw duck bones (about 2 carcasses)
1 onion, peeled and sliced
1 carrot, peeled and sliced
4 ribs celery, sliced
5 fresh parsley stems
5 sprigs fresh thyme
1/2 tablespoon whole black peppercorns
2 whole star anise
1/2 cinnamon stick
1/2 tablespoon whole allspice
1 gallon water
2 ounces unsalted butter
2 1/2 ounces all-purpose flour
2 legs duck confit, skin removed, meat shredded
2/3 cup peeled and diced carrots
2/3 cup diced onion
2/3 cup sliced celery
2/3 cup diced Yukon gold potatoes
2/3 cup fresh or frozen peas
5 ounces shiitake mushrooms, stems removed, caps cut in quarters
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon Chinese five-spice powder (cinnamon, ginger, clove, coriander, nutmeg)
1 package refrigerated pie crusts (2)
1 egg white, whisked with 1 teaspoon water

Steps:

Duck Stock: Preheat the oven to 450 degrees F. Lay the duck bones out on a sheet tray. Put the tray on the middle rack in the oven. Roast the bones until they are a deep golden brown, about 1 hour.
Drain any fat from the tray and put the bones in a stockpot. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered for about 3 hours. Skim off any fat that accumulates at the top with a ladle while it is simmering.
After 3 hours, strain the stock. You should yield about 2 quarts of stock, if you have ended up with much more continue to simmer it until reduced to 2 quarts. Set aside.
Duck Gravy Filling: Melt the butter over medium heat in a large saucepot. Do not let the butter brown. Whisk in the flour and cook over medium heat, stirring frequently, until it turns very light brown, about 5 minutes. Slowly whisk in 6 cups of the hot duck stock. Make sure to add the stock very slowly, whisking the entire time to avoid getting any lumps. Once it comes to a boil, reduce the heat to low and add all the remaining ingredients, except for the five-spice powder. Simmer until the gravy thickly coats the back of a spoon and the vegetables are tender, about 30 minutes. Season the gravy, to taste, with salt, pepper, and the five-spice powder.
Preheat the oven to 350 degrees F.
Assemble the potpie. Roll out 2 refrigerated pie crusts to about 13 inches in diameter. Lay 1 crust in a 9-inch deep-dish pie plate, making sure to have at least 1/2-inch extra hanging over the sides of the dish. Fill with about 1/2 of the potpie filling, or until the filling is just under the level of the top of the dish. Gently, lay the other crust over the top. Trim the edges of the crust with scissors so that you have only about 1/2-inch extra. Tuck the crusts under all around and crimp closed using a fork. Brush the top of the pie with the egg white. Cut 3 small slits in the center of the pie. Put the pie on a sheet tray and bake in the preheated oven until the crust is golden brown and the center is piping hot, about 1 hour.

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