Roofers Union Duck Pot Pie
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Credit: Marjorie Meek-Bradley, Executive Chef, Roofers Union, Washington D.C.
1¼ cups all-purpose flour
½ t. salt
½ t. sugar
4 oz. cold butter, cubed
2-4 T. ice water
2 cups Idaho® potatoes, ½-inch dice
½ cup carrots, peeled, ½-inch dice
½ cup celery, ½-inch dice
1/3 cup English peas
1/3 cup pearl onions
3 cups confit duck leg meat, shredded
1 quart chicken stock
½ cup flour
3 T. butter, room temperature
Salt and pepper, to taste
1 egg, beaten with 1 T. water for egg wash
1. Put flour, salt and sugar in food processor; pulse to combine. Add butter pieces; pulse 2-3 times until butter has broken up into smaller pieces. Add 2 T. ice water; pulse a few more times. If mixture still looks dry, add 1 T. ice water; pulse until dough starts to come together, adding more water, if necessary. Wrap dough in plastic wrap; refrigerate.
2. Place potatoes in heavy-bottom pot; add ¼ cup water. Cover; cook over low heat 10-15 minutes, until tender. Remove potatoes from pan; cool. Place carrots, celery and pearl onions in heavy-bottom pot; add ¼ cup water. Cover; cook over low heat 10-15 minutes, until tender. Remove from pan; cool.
3. Add chicken stock to pot; bring to a simmer. In small bowl, mix flour and butter until combined. Add to simmering stock, whisking to incorporate. Reduce heat; simmer 20 minutes, stirring occasionally. Season with salt and pepper. Add vegetables and duck meat to thickened stock; stir well. Pour filling into 4 (1½ cup capacity) individual ramekins.
4. Preheat oven to 375°F. Remove pie crust from refrigerator. Roll out on lightly floured surface to ¼-inch thickness; cut to fit 4 ramekins. Wrap crust over top of each ramekin; brush with egg wash. Bake 20-30 minutes, or until golden-brown.
4 (12 oz.) individual pies
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