Pot-duck duck filling

Pot-pie, or pie in a pot, is a hearty home-made dish in the form of closed pie with a rich filling of meat and vegetables, which served as a main course. You can make pot-pay use purchased dough for pie, dividing it into two layers for the top and bottom. Before baking, the dough is laid out in a cake mold and is filled with delicious and fragrant filling from duck gravy with shiitake mushrooms, potatoes, onions, celery, carrots, green peas and spices, including Chinese 5 spice seasoning is an excellent companion for duck dishes. For cooking stuffings will also need a spicy duck broth which can be welded in advance. Share with friends: Time: 6 hours Difficulty: medium Quantity: 2 L The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Duck broth

• 1 kg. raw duck bones (from about 2 carcasses)
• 1 onion, peeled and chopped
• 1 carrot, peeled and chopped
• 4 stalks of celery, chopped
• 5 fresh parsley stalks
• 5 sprigs of fresh thyme
• 0.5 tbsp. l black pepper peas
• 2 stars anise (star anise)
• Half Cinnamon Sticks
• 0.5 tbsp. l allspice peas
• 4 l water

Duck Gravy Stuffing

• 55 gr. butter
• 70 gr. flour
• 2 legs of duck confit, remove the skin, shred the meat
• 2/3 Art. peeled carrots, diced
• 2/3 Art. diced onion
• 2/3 Art. chopped celery
• 2/3 Art. diced potatoes
• 2/3 Art. fresh or frozen peas
• 150 gr. shiitake mushrooms, cut the legs, cut the hats by 4 parts
• 1 tbsp. l chopped thyme leaves
• 1/4 tsp Chinese seasoning “5 spices” (cinnamon, ginger, cloves, coriander, nutmeg)

Pie

• 1 pack of chilled cake dough (2 sheets)
• 1 egg white, whipped with 1 tsp. water

Recipes with similar ingredients: duck confit, onion, carrots, celery, parsley, thyme, black pepper, star anise, cinnamon, allspice, butter, flour varieties, potatoes, peas, shiitake mushrooms, five spices seasoning, dough chopped eggs

Recipe preparation:

1. Duck broth:

   Preheat the oven to 230 ° C. Place duck bones on a baking sheet. Place the pan in the middle level of the oven. Bake until golden brown, about 1 hour.

2. Drain all the fat from the pan and put the bones in the pan. Add the rest of the ingredients and bring to high heat. boiling. Reduce heat to moderately low and cook at low. boil for about 3 hours. When cooking, remove the surface that has surfaced broth fat.
3. After 3 hours, strain the broth. It should turn out about 2 liters. stock, if too much, continue to boil until 2 liters.

4. Duck Gravy Stuffing:

   Melt butter in a large saucepan over medium heat. Make sure that it does not darken. Stir in the flour and cook on medium heat, stirring often until it turns golden colors, about 5 minutes. Slowly stir in 6 tbsp. hot duck broth. Pour it very slowly, without ceasing to beat the mixture, so that there are no lumps left. Once the mixture boils, turn down the heat to a minimum and add all other ingredients except seasoning “5 spice. “Boil until the gravy becomes thick and cover the back of the spoon, and the vegetables will not become soft, about 30 minutes. Salt, pepper, add seasoning to taste.

5. Preheat the oven to 175 ° C.

6. Collect the cake.

   Roll 2 sheets of chilled dough into circles with a diameter of approximately 32 see Put the circle in the cake pan with a diameter of 22 cm. so that the dough hung from the walls of the mold around the entire circumference by at least 1 cm. Lay out about half the filling or until the filling is just below the edges of the form. Gently lay another dough circle on top. Cut the excess edges of the dough with scissors so that it hangs only 1 cm. Tuck the dough under the cake and squeeze with a fork. Grease top of the egg white pie. Cut 3 small slots in the center pirogue. Place it on a baking sheet and bake in a preheated oven until golden brown, until the filling warms up, about 1 hour.