Recipe - Duck And Cover

Oranges
Lemons
2 Pie crusts
1 Duck

STOCK
Giblets from Duck
One fourth cup Butter, clarified
3 md Mushrooms; cut or sliced up
1 md Onions; minced
1 Carrots; minced
1 Celery stalk; minced
1 Bay leaves
1 teaspoon Sage
1 cup Wine, white
2 tablespoon Vinegar, balsamic
Salt
Pepper, black

SAUCE
2 tablespoon Butter
2 tablespoon Flour
1 cup Juice, apple
1 tablespoon Peel, orange, grated
2 tablespoon Triple Sec

VEGETABLES
1 cup Broccoli florets
1 Leeks; cut or sliced up thinly
1 teaspoon Ginger, ground
1 cup Celery; minced
One half cup Bell peppers, red; minced

Bake & debone duck; save crispy skin for pie crust.

While Duck is roasting, make sauce for pot pie: chop up giblets (except for
neck) and brown all pieces in clarified butter over medium heat. Add
mushrooms, onion, carrot and celery. When onions are translucent, add
enough water to cover, then the wine, vinegar, bay leaf, sage and salt and
pepper to taste. Simmer for 30 minutes, reduce liquid to one cup, then
remove neck and bayleaf.

Make a roux with flour and butter, stirring constantly until flour is a
medium brown. Add the giblet stock, grated orange peel, Triple Sec and the
apple juice, stirring constantly to keep sauce smooth. When sauce is medium
thick, remove from heat.

Line 9" deep dish pie pan with bottom crust. Add meat, broccoli, leeks,
minced celery, peppers and ginger, and pour sauce over all.

Roll pieces of reserved crispy duck skin into top crust, then cover pie and
seal and crimp edges. Bake at 425 degrees for 3540 minutes or until crust
browns.

This is a nice, hot, wintertime or rainy day entree. Recipe fashioned by
CCG2: Jo Ann Klein, Kemper Smith, MaryJane Zirolli, Carey Dudgeon, Penny
Stamm and Garry Williams

Posted on GEnie by G.WILLIAMS42 [Garry/CaryNC], Feb 03, 1993

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005