Ingredients
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)
Pie:
- 1 package refrigerated pie crusts (2)
- 1 egg white, whisked with 1 teaspoon water
Description
Food Network Invites You To Try This Duck Pot Pie Recipe From Diners, Drive-ins And Dives.
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