Duck Pot Pie
Recipe courtesy Jessica O'Donnell, Executive Chef at Good Dog Bar and Restaurant in Philadelphia, PA
Show: Diners, Drive-Ins and Dives
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- Recipe categories: Poultry, Duck, Vegetables,
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Average Rating:
Total Reviews: 4
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By altafoodie69
on February 10, 2013
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Loved it.
By cupcake absolute
Near Yorktown,VA.
on September 17, 2011
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There is a difficult Time getting Duck in this Area.Dark Chicken/Turkey meat{s} is a good subsitute.We can get Duck~glace. The moisture of Dark meat really works well.The aromatics would suggest trying to locate at a good,independent Market.Agree a top crust only.Enough Fat to handle unless making "Hand Pies".Taste? Delicious.
By Chef #1366064
denver co
on January 21, 2011
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this is an ok recipe. but you don't have to go overboard with "duck confit" you can use leftover roast duck, chicken or pork loin. it is a simple peasant dish. i dont bother with a bottom crust and usea pepperidge farm puff pastry for the top crust. serve with a big salad and glass of red wine.
By sfzebra
Portland, OR
on November 28, 2010
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Tasted great, I did a lot of substituting for things I already had in my kitchen and added a table spoon of hot chili oil & garlic salt. Plus I made them into individual pies. But, the end result was yummy.