Duck & Cover
Duck and Cover recipe
Yield
16 servingsPrep
30 minCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
oranges
|
*
|
||
|
lemons
|
*
|
||
| 2 | each |
pie shell (9 inch)
|
|
| 1 | each |
duck
|
*
|
| Stock | |||
| 1 |
duck
giblets |
*
|
|
| ¼ | cup |
butter
clarified |
|
| 3 | each |
mushrooms
medium, sliced |
|
| 1 | each |
onions
medium, diced |
|
| 1 | each |
carrots
diced |
|
| 1 | each |
celery stalks
diced |
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
sage
|
*
|
| 1 | cup |
wine
white |
*
|
| 2 | tablespoons |
vinegar
balsamic |
|
|
salt
|
*
|
||
|
black pepper
|
*
|
||
| Sauce | |||
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
juice
apple |
* |
| 1 | tablespoon |
oranges
peel, grated |
|
| 2 | tablespoons |
Triple Sec
|
* |
| Vegetables | |||
| 1 | cup |
broccoli florets
|
|
| 1 | each |
leeks
thinly sliced |
*
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | cup |
celery
diced |
|
| ½ | cup |
sweet bell peppers
red, diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
oranges
|
*
|
| 1 | x |
lemons
|
*
|
| 2 | each |
pie shell (9 inch)
|
|
| 1 | each |
duck
|
*
|
| Stock | |||
| 1 | x |
duck
giblets |
*
|
| 59 | ml |
butter
clarified |
|
| 3 | each |
mushrooms
medium, sliced |
|
| 1 | each |
onions
medium, diced |
|
| 1 | each |
carrots
diced |
|
| 1 | each |
celery stalks
diced |
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
sage
|
*
|
| 237 | ml |
wine
white |
*
|
| 3E+1 | ml |
vinegar
balsamic |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| Sauce | |||
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
juice
apple |
* |
| 15 | ml |
oranges
peel, grated |
|
| 3E+1 | ml |
Triple Sec
|
* |
| Vegetables | |||
| 237 | ml |
broccoli florets
|
|
| 1 | each |
leeks
thinly sliced |
*
|
| 5 | ml |
ginger
ground |
|
| 237 | ml |
celery
diced |
|
| 118 | ml |
sweet bell peppers
red, diced |
*
|
Directions
Bake and debone duck; save crispy skin for pie crust.
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.
Add mushrooms, onion, carrot and celery.
When onions are translucent, add enough water to cover, then the wine, vinegar, bay leaf, sage and salt and pepper to taste.
Simmer for 30 minutes, reduce liquid to one cup, then remove neck and bayleaf.
Make a roux with flour and butter, stirring constantly until flour is a medium brown.
Add the giblet stock, grated orange peel, Triple Sec and the apple juice, stirring constantly to keep sauce smooth.
When sauce is medium thick, remove from heat.
Line 9" deep dish pie pan with bottom crust.
Add meat, broccoli, leeks, diced celery, peppers and ginger, and pour sauce over all.
Roll pieces of reserved crispy duck skin into top crust, then cover pie and seal and crimp edges.
Bake at 425 degrees F for 35 to 40 minutes or until crust browns.
This is a nice, hot, wintertime or rainy day entree.
