Duck Pot Pie
with fennel, apple, and crispy duck skin
- 6-8 Servings
- 3 hours (Including crust prep)
- Suggested Pairing: A festive Beaujolais nouveau
- 2 Tbsp. white vinegar
- 2 Tbsp. vodka
- ⅓ cup cold water
- Ice for chilling
- 2 ½ cups AP flour
- ¼ cup parmesan, finely grated
- 1 Tbsp. sugar
- 1 Tbsp. fresh thyme, chopped
- 1 Tbsp. fennel seed, toasted, ground
- 1 tsp. kosher salt
- 2 Tbsp. toasted pecans, finely chopped
- ½ cup shortening, chilled ½ in. pieces
- ½ cup unsalted butter, chilled ½ in. pieces
- 1 egg beaten, for glazing
- 2 strips thick-cut bacon, diced
- 2 Tbsp. unsalted butter
- 1 shallot, minced
- 2 garlic cloves, minced
- ½ cup carrots, peeled, small dice
- ½ cup fennel, small dice
- ½ cup granny smith apple, small dice
- 1 tsp. fennel seed
- ⅓ cup AP flour
- 2 Tbsp. veal demi glace (Superior Foods Featured Item: #91668 – Bonewerks Culinarte’)
- 1 cup stock
- 1 cup red wine
- ½ roast duck, meat pulled/chopped (Superior Foods Featured Item: #7017 – Maple Leaf Farms)
- ⅓ cup dried cranberries
- 4 Tbsp. parsley, chopped
- Salt and pepper, to taste
- Fennel fronds, for garnish
- Crust: In a small liquid measuring cup, combine the vinegar, vodka and water. Fill with ice and chill until ready to use.
- In a large bowl, whisk together flour, parmesan, sugar, thyme, fennel seed, salt and pecans. Add shortening and use a pastry cutter to cut the fat into the flour, creating cornmeal-size pieces. Add butter and cut into the flour until the mixture resembles a coarse meal with a few pea-size butter pieces.
- Pour ¼ cup of liquid mixture over the flour and stir with a fork. Add another ¼ cup (more or less) and, with your fingertips, briefly mix into a shaggy dough. Divide the dough in half making each into a loose ball and wrap with plastic wrap. Handle these into a smooth 4-inch disk, and chill in the fridge for 1 hour
- Meanwhile, make filling: In a 6-quart Dutch oven, cook bacon over medium-high heat until fat is rendered and bits are starting to crisp. Add butter and mix to melt. Add shallot and garlic, and cook, stirring often, until lightly caramelized, 6 to 8 minutes. Stir in the carrot, fennel, apple, and fennel seed, then sprinkle with the flour, stirring to prevent any lumps.
- Slowly pour in demi glace, stock, and wine, stirring constantly until incorporated. Stir in duck and cranberries and bring to a simmer. Cook, stirring occasionally, until vegetables are tender and the sauce has thickened, 18 to 20 minutes. Remove from heat and stir in parsley, adjusting seasoning as needed, then let cool completely.
- Pie assembly: Preheat oven to 350º. On a lightly floured work surface, roll out 1 disk of dough into a 12-inch circle. Transfer to fit a 9-inch pie tin, leaving the overhang, then add the filling, smoothing the top with a spatula. Roll out the other disk of dough into a 12-inch circle. With a pizza cutter cut 6 equal width strips. Use these strips to form a lattice weave over the top of the pie. Fold up the bottom overhang and pinch crust all the way around. Brush the entire top crust with beaten egg.
- Place the pie on a baking sheet and bake, rotating halfway through, until golden brown, 50 to 60 minutes. Remove and let cool for 20 minutes before serving. Garnish with fennel fronds.
- If you want crispy duck skin as a garnish simply do not discard when pulling off meat. Lay duck skin on a sheet pan and bake while pie is baking. Once crisp remove from oven and set on paper towel to remove excess grease before chopping.
- If homemade pie crust is too daunting store-bought pie crust can be used. However this crust is a gamechanger.