Duck Confit Pot Pie
Ingredients
Filling
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1
1/3 cup Butter or Margarine
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2
1/3 cup Chopped Onion
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3
1/3 cup All-purpose Flour
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4
1/2 tsp. Salt
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5
1/4 tsp. Pepper
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6
1-3/4 cups Duck or Chicken Stock
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7
1/2 cup Milk
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8
2-1/2 cups Shredded Cooked Maple Leaf Farms Duck Confit
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9
Meat or Roast Duck Meat
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10
2 cups Frozen Mixed Vegetables, thawed
Biscuits/Pot Pie Toppings
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1
2 cups All-purpose Flour
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2
3 tsp. Baking Powder
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3
1/2 tsp. Baking Soda
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4
1/2 tsp. Salt
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5
3 Tbsp. Shortening
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6
1 cup Buttermilk, cold or room temperature
Directions
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1
Heat oven to 425 degrees F.
For the filling
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1
In two-quart saucepan, melt butter over medium heat.
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2
Add onion; cook 2 minutes, stirring frequently, until tender.
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3
Stir in flour, salt and pepper until well blended.
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4
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
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5
Stir in duck and mixed vegetables. Remove from heat.
For the biscuits
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1
In medium bowl, mix flour, baking powder, baking soda and salt.
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2
Cut in shortening with fork until mixture is crumbly.
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3
Add milk all at once and mix until flour is completely wet.
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4
Spoon and drop biscuit batter, about 2 tablespoons for each biscuit, directly on top of your pot pie mixture -- three scoops per person (total of 12 biscuits).
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5
Bake 15 to 20 minutes or until crust is golden brown.
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6
Let stand 5 minutes before serving.
