I absolutely love duck, so this is my idea of a perfect savory pie for autumn. It combines roasted duck, mushrooms, carrots and a potato topping. Yum! My recipe for roast duck is here.
1 pound/453 grams Russet potatoes, large dice
Sea salt, to taste
1 tablespoon unsalted butter
1/4 cup 1% milk
1 teaspoon duck fat or safflower oil
1 yellow onion, diced
4 carrots, sliced
8.5 ounces/242 grams mushrooms, sliced
1/2 cup boxed chopped tomatoes
1 tablespoon Worcestershire sauce
1/2 teaspoon thyme
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon all-purpose flour
2 cups pulled, cooked duck meat
In a large pot, cover potatoes with water; salt lightly. Bring water to a boil; cover and cook for 10 minutes or until potatoes are fork tender. Drain potatoes and transfer to a bowl. Add the butter and milk; mash to combine. Add more salt if needed, to taste. Set aside.
Preheat the oven to 425°F.
Rinse and dry the pot used for potatoes. Over medium heat, warm the oil then add the onions and carrots. Cook for 5 minutes. Add the mushrooms, tomatoes, Worcestershire sauce, thyme, sea salt, black pepper and flour. Cook for an additional 5 minutes, or until the vegetables have cooked down and the mixture has thickened. Add the duck meat; stir to combine and warm through.
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