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Duck Confit Pot Pie

Duck confit pot pie

Ingredients

  • 1

    1/3 cup Butter or Margarine

  • 2

    1/3 cup Chopped Onion

  • 3

    1/3 cup All-purpose Flour

  • 4

    1/2 tsp. Salt

  • 5

    1/4 tsp. Pepper

  • 6

    1-3/4 cups Duck or Chicken Stock

  • 7

    1/2 cup Milk

  • 8

    2-1/2 cups Shredded Cooked Maple Leaf Farms Duck Confit

  • 9

    Meat or Roast Duck Meat

  • 10

    2 cups Frozen Mixed Vegetables, thawed

  • 11

    2 cups All-purpose Flour

  • 12

    3 tsp. Baking Powder

  • 13

    1/2 tsp. Baking Soda

  • 14

    1/2 tsp. Salt

  • 15

    3 Tbsp. Shortening

  • 16

    1 cup Buttermilk, cold or room temperature

Directions

  • 1

    Heat oven to 425 degrees F.

For the filling

  • 1

    In two-quart saucepan, melt butter over medium heat.

  • 2

    Add onion; cook 2 minutes, stirring frequently, until tender.

  • 3

    Stir in flour, salt and pepper until well blended.

  • 4

    Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

  • 5

    Stir in duck and mixed vegetables. Remove from heat.

For the biscuits

  • 1

    In medium bowl, mix flour, baking powder, baking soda and salt.

  • 2

    Cut in shortening with fork until mixture is crumbly.

  • 3

    Add milk all at once and mix until flour is completely wet.

  • 4

    Spoon and drop biscuit batter, about 2 tablespoons for each biscuit, directly on top of your pot pie mixture -- three scoops per person (total of 12 biscuits).

  • 5

    Bake 15 to 20 minutes or until crust is golden brown.

  • 6

    Let stand 5 minutes before serving.

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Prep Time: 10 min
Cook Time: 28 min
Ready Time: 45 Minutes
Servings: 4