Duck, Date, and Rutabaga Pot Pie with a Duck-Fat Biscuit Crust Recipe | King Arthur Baking

Ingredients

• 3 duck leg quarters, 10 to 12 ounces each
• 1 tablespoon table salt, divided
• 1 1/2 teaspoons black pepper, divided
• 1 tablespoon (14g) vegetable oil
• 2 large onions, diced
• 2 medium carrots, peeled and diced
• 2 ribs celery, diced
• 3 garlic cloves, smashed
• 2 cups (454g) red wine
• 2 cups (454g) chicken stock
• 4 cups (680g) rutabaga, diced into 1" cubes
• 2/3 cup (99g) dried dates, cut into eighths (do not use pre-chopped)
• 4 sprigs rosemary
• 4 sprigs thyme
• 2 bay leaves
• 3 pieces star anise
• 1/4 teaspoon nutmeg
• 2 tablespoons (28g) unsalted butter
• 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
• 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
• 2 teaspoons baking powder
• 3/4 teaspoon table salt, divided
• 1/4 cup (57g) duck fat or lard
• 1/2 cup (113g) buttermilk