Duck, Rosemary, And Wild Rice Pot Pie
- 1/4 cup flour
- 2 t salt
- 1 t pepper
- 4 lg duck breast fillets
- 3 T butter
- 1 T olive oil
- 1 1/2 T crushed rosemary
- 1 cup beef broth
- 1 cup diced sweet potato
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 T chopped garlic
- 1 T Worcestershire sauce
- 2 cups cooked wild rice
- 1 package refrigerated piecrusts
- butter
- Combine flour, salt and pepper; dredge duck in flour mixture. Heat butter and oil in a heavy skillet over medium-high heat. Add duck and brown 2 min on each side, sprinkling w rosemary as it browns. Remove duck from pan, and slice into 1/4-inch strips. Add 1/2 cup beef broth, potato, and carrot to skillet, and cook 3 min. Add celery, onion and garlic and cook 3 more minutes, adding more broth if necessary to prevent sticking. Return duck to skillet, add Worcestershire sauce, rice and remaining 1/2 cup broth. Fit 1 piecrust into a 10-inch deep peiplate. Spoon duck mixture into piecrust. Dot w butter, and top w remaining peicrust, cutting several slits in top. Bake @ 425 for 10 minutes, reduce heat to 350 and bake 40 min or until lightly browned.
flour, salt, pepper, duck breast fillets, t, olive oil, t, beef broth, sweet potato, carrots, celery, onion, t, worcestershire sauce, rice, butter
Taken from www.epicurious.com/recipes/member/views/duck-rosemary-and-wild-rice-pot-pie-50009334 (may not work)