Recipes > Main Dish > Duck Confit Pot Pie

Duck Confit Pot Pie

Name: Duck Confit Pot Pie
Total time: 45 min
Cuisine: North America
Ingredients: 1/3 cup Butter or Margarine; 1/3 cup Onion, chopped; 1/3 cup All-purpose Flour; 1/2 tsp Salt; 1/4 tsp Pepper; 1-3/4 cups Duck or Chicken Stock; 1/2 cup Milk; 2-1/2 cups Shredded Cooked Maple Leaf Farms Duck Confit; Meat or Roast Duck Meat; 2 cups Frozen Mixed Vegetables, thawed; 2 cups All-purpose Flour; 3 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 3 Tbsp Shortening; 1 cup Buttermilk, cold or room temperature

This recipe offers a twist on classic comfort food.

Ingredients

Filling

1/3 cup Butter or Margarine
1/3 cup Onion, chopped
1/3 cup All-purpose Flour
1/2 tsp Salt
1/4 tsp Pepper
1-3/4 cups Duck or Chicken Stock
1/2 cup Milk
2-1/2 cups Shredded Cooked Maple Leaf Farms Duck Confit
Meat or Roast Duck Meat
2 cups Frozen Mixed Vegetables, thawed

Biscuits

2 cups All-purpose Flour
3 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3 Tbsp Shortening
1 cup Buttermilk, cold or room temperature

Directions

1
Heat oven to 425 degrees F.

Filling

1
In two-quart saucepan, melt butter over medium heat.
2
Add onion; cook 2 minutes, stirring frequently, until tender.
3
Stir in flour, salt and pepper until well blended.
4
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
5
Stir in duck and mixed vegetables. Remove from heat.

Biscuits

1
In medium bowl, mix flour, baking powder, baking soda and salt.
2
Cut in shortening with fork until mixture is crumbly.
3
Add milk all at once and mix until flour is completely wet.
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).
5
Bake 15 to 20 minutes or until crust is golden brown.
6
Let stand 5 minutes before serving.