Duck Confit Pot Pie
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.
