Duck And Mushroom Pie

• 3 None large duck breasts
• 2 slices bacon, chopped
• 1 None medium carrot, chopped finely
• 1 stalk celery, trimmed, chopped finely
• 1 None medium leek, sliced thinly
• 2 stalks fresh rosemary
• 2 None fresh bay leaves
• 1 2/3 cups red wine
• 2 3/4 cups chicken stock
• 4 tbsp butter
• 5 oz oyster mushrooms, chopped coarsely
• 3.5 oz wood ear mushrooms, chopped coarsely
• 3 oz cremini mushrooms, chopped coarsely
• 2 tbsp all-purpose flour
• 1 sheet frozen puff pastry, thawed
• 1 None large egg, beaten lightly

1. Preheat oven to 350u0b0F.
2. Heat a large Dutch oven over high heat until almost smoking. Season duck. Sear, skin-side down, for 2 mins, or until skin is crispy. Flip over and cook until browned. Remove from pan.
3. Add bacon to pan and cook, stirring, until crispy. Add carrot, celery and leek. Cook, stirring, until softened. Return duck to pan along with herbs. Add wine and bring to a boil. Add stock and return to a boil. Cover and transfer to oven to braise for 1 hour 30 mins, or until tender. Remove from oven, discard herbs and shred duck meat.
4. Meanwhile, heat butter in a large frying pan over high heat. Cook mushrooms, stirring, until golden brown. Transfer to Dutch oven along with shredded duck meat. Place Dutch oven over high heat. Blend flour with a little cooking liquid until smooth then add to pan. Stir until mixture boils and thickens. Transfer filling to a 2 quart pie dish and let cool slightly.
5. Increase oven to 400u0b0F.
6. Cut puff pastry to fit pie dish then place over filling, crimping edges with your fingers or a fork to seal. Brush pastry with egg and bake for 15 mins, or until golden brown.

duck breasts, bacon, carrot, celery, rosemary, bay leaves, red wine, chicken stock, butter, oyster mushrooms, mushrooms, cremini mushrooms, flour, pastry, egg

Taken from recipes-plus.com/api/v2.0/recipes/36880 (may not work)