Duck Confit Pot Pie Recipe | James Beard Foundation
Duck Confit Pot Pie These individual pies, filled with rich foie gras béchamel and duck confit, are beyond decadent.
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Cooking tools:
- Sifter
- Muffin tin
- Pie weights
- Rolling pin
- Cookie cutter
- Blender
- Oven
- Freezer
- Refrigerator
- Plastic wrap
- Aluminum foil
- Pot
- Saucepan
- Skillet
- Whisk
- Fork
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Cooling rack
- Spoon
- Pastry brush
Ingredients
- 2 cups flour
- 1 1/3 cups chilled butter, cut into cubes
- 2 ounces water
- 1 teaspoon salt
- 3 ounces foie gras
- 3 cups chicken stock
- 1 1/2 cups heavy cream
- 3 tablespoons butter
- 1/3 cup flour
- 2 legs duck confit, meat pulled off the bone with a fork
- 1 cup broccolini chopped into 1-inch pieces, blanched
- 1 cup chopped carrots, blanched
- 1 cup mushrooms, sautéed
- 1/2 cup peas, blanched
- 2 teaspoons chopped thyme
- 2 teaspoons chopped parsley
- 1 teaspoon lemon juice
- 1/2 teaspoon black pepper
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