Duck Pot Pie
- Duck Stock:
- 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
- Duck Gravy Filling:
- 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
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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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