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Duck & Cover

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Recipe

Duck and Cover recipe

 

Yield

16 servings

Prep

30 min

Cook

1 hrs

Ready

hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
oranges
* Camera
lemons
* Camera
2 each pie shell (9 inch)
Camera
1 each duck
* Camera
Stock
1 duck
giblets
* Camera
¼ cup butter
clarified
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3 each mushrooms
medium, sliced
Camera
1 each onions
medium, diced
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1 each carrots
diced
Camera
1 each celery stalks
diced
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1 each bay leaves
* Camera
1 teaspoon sage
* Camera
1 cup wine
white
* Camera
2 tablespoons vinegar
balsamic
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salt
* Camera
black pepper
* Camera
Sauce
2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup juice
apple
*
1 tablespoon oranges
peel, grated
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2 tablespoons Triple Sec
*
Vegetables
1 cup broccoli florets
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1 each leeks
thinly sliced
* Camera
1 teaspoon ginger
ground
Camera
1 cup celery
diced
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½ cup sweet bell peppers
red, diced
* Camera

Ingredients

Amount Measure Ingredient Features
1 x oranges
* Camera
1 x lemons
* Camera
2 each pie shell (9 inch)
Camera
1 each duck
* Camera
Stock
1 x duck
giblets
* Camera
59 ml butter
clarified
Camera
3 each mushrooms
medium, sliced
Camera
1 each onions
medium, diced
Camera
1 each carrots
diced
Camera
1 each celery stalks
diced
Camera
1 each bay leaves
* Camera
5 ml sage
* Camera
237 ml wine
white
* Camera
3E+1 ml vinegar
balsamic
Camera
1 x salt
* Camera
1 x black pepper
* Camera
Sauce
3E+1 ml butter
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3E+1 ml all-purpose flour
Camera
237 ml juice
apple
*
15 ml oranges
peel, grated
Camera
3E+1 ml Triple Sec
*
Vegetables
237 ml broccoli florets
Camera
1 each leeks
thinly sliced
* Camera
5 ml ginger
ground
Camera
237 ml celery
diced
Camera
118 ml sweet bell peppers
red, diced
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 34866% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 383mg 16%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 6%
Sugars g
Protein 7g
Vitamin A 51% Vitamin C 25%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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