Duck Confit Potpie Recipe

Recipe By Slurrp

Duck Confit Potpie is a rich and flavorful dish that combines tender duck confit with a savory filling and a flaky pastry crust. The duck confit is slow-cooked in its own fat until it becomes tender and succulent, then shredded and mixed with vegetables and a creamy sauce. The filling is then topped with a buttery pastry crust and baked until golden and crispy. This potpie is a comforting and indulgent meal that is perfect for special occasions or a cozy dinner at home.

4.4
27 Rating -
Rate
Non Vegdiet
3hr 30minstotal
3hr 30m.total
Duck Confit Potpie
plan
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ingredients serve

Ingredients for Duck Confit Potpie Recipe

  • 0.67 Duck Legs
  • 0.17 cup Duck Fat
  • 0.17 tablespoon Butter
  • 0.17 Onion, Diced
  • 0.33 Carrots, Diced
  • 0.33 Celery Stalks, Diced
  • 1/25 cup All Purpose Flour
  • 0.33 cup Chicken Broth
  • 0.08 cup Heavy Cream
  • 0.17 cup Frozen Peas
  • 0.17 teaspoon Fresh Thyme Leaves
  • As required Salt And Pepper To Taste
  • 0.17 Sheet Of Puff Pastry, Thawed
  • as required Fresh Thyme Leaves For Garnish

Directions: 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.
Nutrition
value
270
calories per serving
15 g Fat20 g Protein10 g Carbs5 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    20g
  • Carbs
    10g
  • Fiber
    5g

MacroNutrients

  • Carbs
    10g
  • Protein
    20g
  • Fiber
    5g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    108mg
  • Iron
    1mg
  • Vitamin A
    447mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    111mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    142mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    61mg
  • Manganese
    3mg
  • Phosphorus
    178mg
  • Selenium
    17mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp