Duck Confit Potpie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat the duck fat over medium heat. Add the shredded duck confit and cook until crispy and browned, about 5 minutes.
• STEP 3.Remove the duck confit from the skillet and set aside. In the same skillet, melt the butter and add the onions, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
• STEP 4.Add the flour to the skillet and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and cream until smooth and thickened.
• STEP 5.Stir in the shredded duck confit, peas, thyme, salt, and pepper. Cook for an additional 2 minutes, until heated through.
• STEP 6.Transfer the filling to a 9-inch (23 cm) pie dish. Roll out the pastry dough and place it over the filling, trimming any excess. Cut a few slits in the pastry to allow steam to escape.
• STEP 7.Bake the potpie for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling. Let it cool for a few minutes before serving.
• STEP 8.Serve the duck confit potpie hot, garnished with fresh thyme leaves, if desired.

Cooking Tips

• You can make the duck confit ahead of time and store it in the refrigerator for up to 1 week.
• If you don't have duck fat, you can use olive oil or butter to cook the duck confit.
• Feel free to add other vegetables like mushrooms or leeks to the filling for extra flavor.
• Serve the potpie with a side of mixed greens or a simple salad for a complete meal.

Storage and Serving

• Leftover potpie can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the potpie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the reheated potpie with a fresh salad or steamed vegetables for a delicious meal.