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Duck pot pie (Rick Loomis, Los Angeles Times) |
Total time: About 5 1/2 hours, including roasting and baking time
Servings: 10
Note: From test kitchen director Donna Deane. Duck fat (if you would rather buy it than render it from the duck) is available at Bristol Farms stores, Surfas in Culver City and Monsieur Marcel in Los Angeles. This recipe calls for a 2-quart, 4-inch deep casserole.
1 (5-pound) duck
2 tablespoons olive oil, divided
Salt to taste
2 carrots, peeled, roughly chopped
1 medium onion, roughly chopped
1 celery stalk, roughly chopped
2 sprigs thyme
4 to 5 black peppercorns
1 teaspoon salt
2 cups torn kale (torn in bite-size pieces)
4 small carrots, peeled and sliced ( 1/4 inch on the
diagonal)
4 turnips peeled and cut in 3/4-inch cubes
1 tablespoon butter
1/3 cup flour
1/4 cup duck fat
Servings: 10
Note: From test kitchen director Donna Deane. Duck fat (if you would rather buy it than render it from the duck) is available at Bristol Farms stores, Surfas in Culver City and Monsieur Marcel in Los Angeles. This recipe calls for a 2-quart, 4-inch deep casserole.
1 (5-pound) duck
2 tablespoons olive oil, divided
Salt to taste
2 carrots, peeled, roughly chopped
1 medium onion, roughly chopped
1 celery stalk, roughly chopped
2 sprigs thyme
4 to 5 black peppercorns
1 teaspoon salt
2 cups torn kale (torn in bite-size pieces)
4 small carrots, peeled and sliced ( 1/4 inch on the
diagonal)
4 turnips peeled and cut in 3/4-inch cubes
1 tablespoon butter
1/3 cup flour
1/4 cup duck fat
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