Pot pie with duck stuffing

Votes: 1

Time: 6 o'clock
Complexity: average
Quantity: 2 liters

Pot pie, or pot pie, is a hearty homemade dish in the form of a closed pie with a rich meat and vegetable filling, served as a main course. To make pot pie, you can use store-bought pie dough, dividing it into two layers for the top and bottom. Before baking, the dough is placed in a pie pan and filled with a delicious and flavorful filling of duck gravy with shiitake mushrooms, potatoes, onions, celery, carrots, green peas, and spices, including Chinese five-spice powder, an excellent accompaniment to duck dishes. To prepare the filling, you will also need a spiced duck bone broth, which can be prepared in advance.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Duck broth

1 kg raw duck bones (from about 2 ducks)
1 onion, peeled and chopped
1 carrot, peeled and chopped
4 stalks celery, chopped
5 fresh parsley stalks
5 sprigs of fresh thyme
0.5 tbsp black peppercorns
2 star anise (star anise)
Half a cinnamon stick
0.5 tbsp allspice peas
4 liters of water

Duck gravy filling

55 g butter
70 g of flour
2 legs duck confit, remove the skin, shred the meat
2/3 cup peeled carrots, diced
2/3 cup diced onion
2/3 cup chopped celery
2/3 cup diced potatoes
2/3 cup fresh or frozen peas
150 g shiitake mushrooms, stems removed, caps cut into 4 pieces
1 tbsp chopped thyme leaves
1/4 tsp Chinese 5-spice (cinnamon, ginger, cloves, coriander, nutmeg)

Pie

1 package refrigerated pie dough (2 sheets)
1 egg white, beaten with 1 teaspoon of water

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Duck broth:
Preheat oven to 230°C (430°F). Place the duck bones on a baking sheet. Place the baking sheet on the middle rack of the oven. Bake until golden brown, about 1 hour.
Drain all the fat from the pan and place the bones in a saucepan. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium-low and simmer for about 3 hours. Skim off any fat that floats to the surface of the broth as it cooks.

After 3 hours, strain the broth. You should have about 2 liters of broth. If you have too much, continue simmering until you have 2 liters.
Duck gravy filling:
Melt the butter in a large saucepan over medium heat. Be careful not to let it brown. Stir in the flour and cook over medium heat, stirring frequently, until golden brown, about 5 minutes. Slowly whisk in 6 cups of the hot duck broth. Pour it in very slowly, whisking constantly to avoid lumps. Once the mixture comes to a boil, reduce the heat to low and add all the remaining ingredients except the five-spice powder. Simmer until the sauce is thick and coats the back of a spoon and the vegetables are tender, about 30 minutes. Season with salt, pepper, and seasoning to taste.
Preheat oven to 175°C.
Assemble the pie.
Roll out 2 sheets of chilled pastry into circles approximately 12 inches (32 cm) in diameter. Place the circle in a 9-inch (22 cm) pie pan, allowing at least 1/2 inch (1 cm) of pastry to hang over the sides of the pan all the way around. Spread about half the filling, or until the filling is just below the edges of the pan. Carefully place the other circle of pastry on top. Trim the excess pastry with scissors so that only 1/2 inch (1 cm) of pastry hangs over. Tuck the pastry under the pie and crimp with a fork. Brush the top of the pie with egg white. Cut 3 small slits in the center of the pie. Place it on a baking sheet and bake in the preheated oven until golden brown and the filling is heated through, about 1 hour.