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Stuffed Roasted Duck Recipe Video
|Duck confit leg||2 , skinned and shredded|
|Bacon strips||2 , diced|
|Sweet onion||1 , diced|
|Duck fat/Bacon fat||4 Tablespoon|
|Red wine||1⁄2 Cup (8 tbs) (Pinot Noir Preferred)|
|Duck stock/Beef stock||1 Quart (Not Broth)|
|Diced carrot||2⁄3 Cup (10.67 tbs)|
|Diced potatoes||2⁄3 Cup (10.67 tbs) (Yukon Gold)|
|Fresh thyme||1 Tablespoon|
|Chinese five spice powder||1⁄2 Teaspoon|
|All purpose flour||20 Ounce|
|Unsalted butter||8 Ounce|
|Cold water||14 Tablespoon|
Calories 1605 Calories from Fat 895
% Daily Value*
Total Fat 101 g155.7%
Saturated Fat 51.3 g256.5%
Trans Fat 0 g
Cholesterol 289.5 mg
Sodium 1807.4 mg75.3%
Total Carbohydrates 132 g43.9%
Dietary Fiber 6.6 g26.3%
Sugars 4.7 g
Protein 38 g76.2%
Vitamin A 119.9% Vitamin C 17.6%
Calcium 11% Iron 51.4%
*Based on a 2000 Calorie diet
Place the butter and lard for the pie crust in the freezer for at least 15 minutes.
If you've got a food processor, place flour and butter in the processor and pulse 5 times. If you don't have a food processor, place flour and butter in a large bowl and use a fork or pastry cutter to incorporate butter into large chunks.
Add the lard and pulse 3 more times, or work in with a pastry cutter for 30 more seconds.
Add 3 ice cubes to 1 cup of water with 1 tsp salt. Add ice cold water 1 tsp at a time to flour/butter/lard mixture until it just starts to stick together.
place 7-5 oz in two pieces of parchment paper and the remainder in another two. Pack together so they form a disk shape. Keep in mind the size solely depends on the container. I typically do a 7oz to 3oz ratio because of how deep my pot pie vessels are, but this varies.
Place in refrigerator for at least 30 minutes so the dough absorbs the water. 4 hours prior to baking is preferred.
Flour a table top and place the two larger disks on the surface. Top them both with flour and roll out into a flat circle. Place into two deep individual sized pie dishes.
Fill individual pie dishes with pie crust and place in parchment paper so the sides are covered. Add pie weighs then place in the oven for 15 minutes.
After the 15 minutes are up, remove the parchment paper and pie wieghts then cook for another 15 minutes until lightly browned.
Once that comes out roll out 2 smaller disks. Add filling (below) then top with pie crust tops.
Score (cut into) pot pie tip with a very sharp knife.
Coat pie crust tops with egg wash (1 egg whisked together with 1tbsp of water). Brush lightly onto pot pie tops.
For the filling:
Preheat oven to 350 degrees fahrenheit.
Place duck confit in a oven-safe vessel and cook for 25 minutes.
Once the duck is done, pour the fat into a small container and save. Remove the skin, shred the meat and set aside.
On the stove top, cook two peices of high quality bacon in a very large frying pan.
Once the bacon is golden brown, transfer to a plate covered in paper towels and to absorb the excess fat. Add the bacon fat to the duck fat. Diced te bacon and add to the duck fat in the same off-side bowl.
Add two tbsp of the duck/bacon fat back to the large frying pan an add the onions over low heat. Cook just until brown - about 15 minutes.
Add the garlic and cook another 3 minutes.
Add one to two tbsp of duck/bacon fat and stir for another minute.
Add the 3 tbps of flour, stir and cook ove low heat until it produces a nutty smell - about 5 minutes.
Add the wine slowly and stir for another minute, until the flour turns into a thick, syrupy roux.
Take a large spoon, or usual a 1c measuring cup, and slowly add to the roux - about 5 minutes.
Add the mushrooms, carrot, potato, all spice and thyme. Cover and cook for 30 minutes - until think.
Uncover then add duck, bacon, Chinese five-spice powder and salt and pepper to taste.
Add filling to pie crust and top with another sheet of pie crust, then add the egg wash (see 10-12 steps for "Pie Crust").
Cook both pot pies for 45 minutes, or until tops are golden brown.
Let sit on a cooling rack for 15 minutes, or until cool enough to touch.