Duck Pot Pie
Roofer’s Union Restaurant & Bar
Chef Marjorie Meek Bradley
Comforting, chill-chasing pot pies are always welcome in winter. At Roofer’s Union in Washington, D.C., chef Marjorie Meek Bradley changes up the favorite by using duck as the protein, rounding out the filling with lots of vegetables. The duck confit can be purchased already cooked to save labor and time.
1¼ cups all-purpose flour
½ tsp. salt
½ tsp. sugar
4 oz. cold butter, cubed
2-4 tbsp. ice water
1 egg beaten with 1 tbsp. water for egg wash
2 cups diced potatoes, in ½-in. pieces
½ cup diced carrots, in ½-in. pieces
½ cup diced celery, in ½-in. pieces
1/3 cup English peas
1/3 cup pearl onions
3 cups confit duck leg meat, shredded
1 qt. chicken stock
½ cup all-purpose flour
3 tbsp. butter, at room temperature
Salt and pepper, to taste
1. For crust: in food processor, combine flour, salt and sugar; pulse to combine. Add butter; pulse 2 to 3 times until butter breaks up into small pieces. Pour in 2 tablespoons ice water; pulse a few more times. If mixture still looks very dry, add another tablespoon of water; pulse until dough starts to come together, adding more water if necessary.
2. Wrap dough in plastic wrap and refrigerate until needed.
3. For filling: Place potatoes in heavy-bottom saucepan and add ¼ cup water. Cover and cook over low heat for 10 to 15 minutes until tender. Remove potatoes from pan and let cool.
4. Combine carrots, celery, and pearl onions in same saucepan, adding ¼ cup water. Cook until tender in one batch.
5. In another large saucepan, add chicken stock; bring to a simmer over medium heat. In small bowl, mix flour and butter together until combined. Add this mixture to the simmering stock, whisking to incorporate. Reduce heat to low; let simmer 20 minutes, stirring occasionally. Season with salt and pepper.
6. Add all the vegetables and duck meat into the thickened stock and stir well. Pour the filling into a 9-inch pie pan.
7. Preheat oven to 375°F. Remove pie crust from refrigerator. Roll out on a lightly floured surface until just slightly larger than the pie pan. Wrap crust over the top of the pie pan. Brush the crust with the egg wash. Bake for 30 minutes or until golden brown. Serve hot.
Photograph courtesy of Idaho Potato Commission