Duck Pot Pie

Serving Size {3 Servings}


1 1/2 Ounce Butter

2 Ounce Chopped Onion

1 Teaspoon Minced Garlic

1/2 Ounce Green Bell Peppers, diced small

1/2 Ounce Celery, diced small

1 Ounce All Purpose Flour

2 1/2 Cups Duck Stock

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

3 Ounce Mushroom, quartered, sauteed

3 Ounce Potatoes, blanched and diced small

3 Ounce Yellow Squash, blanched and diced small

2 Ounce Carrots, blanched and diced small

2 Ounce Green Beans, blanched

Salt And Pepper, as needed

1/2 Teaspoon Fresh Rosemary, finely chopped

Prepared Pie Dough, as needed

1 Egg, beaten


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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.

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