Duck Pot Pie

Let's be honest, there usually isn't much leftover from a roast duck. But if you do find yourself with a cup or so of cooked duck give this a try. Or just cook up a couple of legs. It is unbelievably good!

1 - 1  1/2 cups chopped cooked duck

1 tbsp olive oil
1/2 cup chopped onion
1 cup diced potato, pre-baked
1 cup diced carrots
1/4 cup frozen peas
2 cloves garlic, minced
2 cups broth (add leftover drippings or gravy and top up with broth to 2 cups)
1 tsp celery seed
2 tbsps flour
Salt and pepper to taste

1 - 8" unbaked pie shell
3-4 tbsps Panko crumbs
1/4 tsp thyme
1 tbsp melted butter


Pre-bake potato in microwave 3-4 minutes, cool until you can handle it, peel and dice.  Heat olive oil in a large skillet and add onion and carrot. Cook 5 minutes then add the garlic and potatoes, cook 1 minute then remove from heat and cover pan. When cooking the carrots make sure they are the tenderness you prefer, they won't cook much more in the pie. The doneness of a veggie is an ongoing battle in our house...I prefer them with a bit of a crunch while someone else likes them cooked until almost unrecognizable!

Mix broth, celery seed and flour together. I had 1/4 cup of leftover duck pan drippings so topped that up with 1 3/4 cups broth. It really makes the flavour! You can use veg, chicken or beef broth. Taste and add salt and pepper only if needed depending on the content of your drippings and broth.

Add the broth to the vegetables and bring to a boil. Reduce to medium and cook 3-4 minutes to thicken.

Spoon filling into uncooked pie shell.

Mix Panko, melted butter and thyme together and sprinkle on top of the pie. I just wanted a light top but if you want more just double the crumb mix.

Bake at 350F for 35 minutes.

Cool on rack 5 or so minutes before cutting.

We might have duck more often now ; )