Duck Pot Pie

Ingredients

  • 1

    1 1/2 Ounce Butter

  • 2

    2 Ounce Chopped Onion

  • 3

    1 Teaspoon Minced Garlic

  • 4

    1/2 Ounce Green Bell Peppers, diced small

  • 5

    1/2 Ounce Celery, diced small

  • 6

    1 Ounce All Purpose Flour

  • 7

    2 1/2 Cups Duck Stock

  • 8

    6 Ounce Maple Leaf Farms Boneless, Skinless Duck Breast, cooked and diced

  • 9

    3 Ounce Mushroom, quartered, sauteed

  • 10

    3 Ounce Potatoes, blanched and diced small

  • 11

    3 Ounce Yellow Squash, blanched and diced small

  • 12

    2 Ounce Carrots, blanched and diced small

  • 13

    2 Ounce Green Beans, blanched

  • 14

    Salt And Pepper, as needed

  • 15

    1/2 Teaspoon Fresh Rosemary, finely chopped

  • 16

    Prepared Pie Dough, as needed

  • 17

    1 Egg, beaten

Directions

  • 1

    Saute onions, garlic, peppers and celery in butter until onions are translucent. Stir in flour and cook, stirring for 2 minutes.

  • 2

    While stirring, add duck stock. Simmer for 15 minutes. Add salt, pepper and rosemary.

  • 3

    Combine duck and vegetables.

  • 4

    Place 12 oz filling into individual greased serving dishes and top with pie dough, cut steam holes and brush with egg wash.

  • 5

    Place pot pies on sheet pan. Bake at 400 degrees for about 30 minutes or until crust is crisp and golden brown.