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Duck and cover
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| Artist: |
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| Categories: |
Alcoholic, Duck, Entrees, Meats, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Oranges | | | Lemons | | 2
| each | Pie crusts | | 1
| each | Duck | | | STOCK | | | Giblets from Duck | | 1/4
| cup | Butter, clarified | | 3
| med | Mushrooms, sliced | | 1
| med | Onions, diced | | 1
| | Carrots, diced | | 1
| | Celery stalk, diced | | 1
| | Bay leaves | | 1
| tsp | Sage | | 1
| cup | Wine, white | | 2
| tbsp | Vinegar, balsamic | | | Salt | | | Pepper, black | | | SAUCE | | 2
| tbsp | Butter | | 2
| tbsp | Flour | | 1
| cup | Juice, apple | | 1
| tbsp | Peel, orange, grated | | 2
| tbsp | Triple Sec | | | VEGETABLES | | 1
| cup | Broccoli florets | | 1
| each | Leeks, sliced thinly | | 1
| tsp | Ginger, ground | | 1
| cup | Celery, diced | | 1/2
| cup | Bell peppers, red, diced |
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Procedures:
| 1 | Bake & debone duck; save crispy skin for pie crust. | | 2 | While duck is roasting, make sauce for pot pie: chop up giblets (except for neck) and brown all pieces in clarified butter over medium heat. | | 3 | Add mushrooms, onion, carrot and celery. | | 4 | When onions are translucent, add enough water to cover, then the wine, vinegar, bay leaf, sage and salt and pepper to taste. | | 5 | Simmer for 30 minutes, reduce liquid to one cup, then remove neck and bayleaf. | | 6 | Make a roux with flour and butter, stirring constantly until flour is a medium brown. | | 7 | Add the giblet stock, grated orange peel, triple sec and the apple juice, stirring constantly to keep sauce smooth. | | 8 | When sauce is medium thick, remove from heat. | | 9 | Line 9" deep dish pie pan with bottom crust. | | 10 | Add meat, broccoli, leeks, diced celery, peppers and ginger, and pour sauce over all. | | 11 | Roll pieces of reserved crispy duck skin into top crust, then cover pie and seal and crimp edges. | | 12 | Bake at 425 °F for 35-40 minutes or until crust browns. | | 13 | This is a nice, hot, wintertime or rainy day entree. | | 14 | Recipe fashioned by ccg2: jo ann klein, kemper smith, maryjane zirolli, carey dudgeon, penny stamm and garry williams |
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