Duck Pot Pie

Ingredients

Pie Crust

• 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

Filling

• 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

Preparation

1. Crust: In a small liquid measuring cup, combine the vinegar, vodka and water. Fill with ice and chill until ready to use.
2. 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.
3. 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
4. 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.
5. 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.
6. 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.
7. 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.

TIPS:

1. 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.
2. If homemade pie crust is too daunting store-bought pie crust can be used. However this crust is a gamechanger.