• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Duck and Cover

  • Recipe Submitted by on

Category: Poultry, Meat, Main Dish

 Ingredients List

  • Oranges
  • Lemons
  • 2 Pie crusts
  • 1 Duck


Giblets from Duck
1/4 c Butter, clarified
3 md Mushrooms; sliced
1 md Onions; diced
1 Carrots; diced
1 Celery stalk; diced
1 Bay leaves
1 ts Sage
1 c Wine, white
2 tb Vinegar, balsamic
Pepper, black

2 tb Butter
2 tb Flour
1 c Juice, apple
1 tb Peel, orange, grated
2 tb Triple Sec

1 c Broccoli florets
1 Leeks; sliced thinly
1 ts Ginger, ground
1 c Celery; diced
1/2 c Bell peppers, red; diced

Bake & 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 for 35-40 minutes or until crust

This is a nice, hot, wintertime or rainy day entree. Recipe fashioned by
CCG2: Jo Ann Klein, Kemper Smith, MaryJane Zirolli, Carey Dudgeon, Penny
Stamm and Garry Williams

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