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Duck

Granny's Creole Duck Pie

Oranges
            Lemons
       2 ea Pie crusts
       1 ea Duck

STOCK-
            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 tesp Sage
       1 c  Wine, white
       2 tbs Vinegar, balsamic
            Salt
            Pepper, black
 
SAUCE
       2 tbs Butter
       2 tbs Flour
       1 c  Juice, apple
       1 tbs Peel, orange, grated
       2 tbs Triple Sec
 
VEGETABLES
       1 c  Broccoli florets
       1 ea Leeks; sliced thinly
       1 tesp 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
   browns.
  

You have a good and kind soul. It just doesn't match the rest of you.

- Norm Papernick