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Categories:
oranges lemons pie shell duck duck giblets butter clarified mushrooms onions carrots celery bay leaves sage wine white vinegar balsamic salt black pepper butter flour apple oranges Triple Sec broccoli florets leeks Ginger [ground] celery sweet bell peppers red
Viewed: 36 - Published at: 8 years agoIngredients
- 1 x oranges
- 1 x lemons
- 2 each pie shell (9 inch)
- 1 each duck
- 1 x duck giblets
- 1/4 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
- 1 x salt
- 1 x black pepper
- 2 tablespoons butter
- 2 tablespoons flour, all-purpose
- 1 cup juice apple
- 1 tablespoon oranges peel, grated
- 2 tablespoons Triple Sec
- 1 cup broccoli florets
- 1 each leeks thinly sliced
- 1 teaspoon ginger ground
- 1 cup celery diced
- 1/2 cup sweet bell peppers red, diced
Method
- 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.
