Duck and Cover

• oranges
• lemons
• 2 pie crusts
• 1 duck
• giblets from Duck
• 1/4 cup (60 ml) butter, clarified
• 3 medium mushrooms, sliced
• 1 medium onions, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 bay leaf
• 1 tsp (5 ml) sage
• 1 cup (225 ml) white wine
• 2 tbsp (30 ml) balsamic vinegar
• salt
• black pepper
• 2 tbsp (30 ml) butter
• 2 tbsp (30 ml) flour
• 1 cup (225 ml) apple juice
• 1 tsp (5 ml) orange peel, grated
• 2 tsp (10 ml) Triple Sec
• 1 cup (225 ml) broccoli florets
• 1 leek, sliced thinly
• 1 tsp (5 ml) ginger, ground
• 1 cup (225 ml) celery, diced
• 1/2 cup (125 ml) red bell pepper, seeded and diced

1. Bake and debone duck; save crispy skin for pie crust.
2. While Duck is roasting, make sauce for pot pie: chop up giblets (except for neck) and brown all pieces in clarified butter over medium heat.
3. Add mushrooms, onion, carrot and celery.
4. When onions are translucent, add enough water to cover, then the wine, vinegar, bay leaf, sage and salt and pepper to taste.
5. Simmer for 30 minutes, reduce liquid to one cup, then remove neck and bayleaf.
6. Make a roux with flour and butter, stirring constantly until flour is a medium brown.
7. Add the giblet stock, grated orange peel, Triple Sec and the apple juice, stirring constantly to keep sauce smooth.
8. When sauce is medium thick, remove from heat.
9. Line 9" deep dish pie pan with bottom crust.
10. Add meat, broccoli, leeks, diced celery, peppers and ginger, and pour sauce over all.
11. Roll pieces of reserved crispy duck skin into top crust, then cover pie and seal and crimp edges.
12. Bake at 425 degrees (225 C.) for 35-40 minutes or until crust browns.

oranges, lemons, duck, butter, mushrooms, onions, carrot, celery stalk, bay leaf, sage, white wine, balsamic vinegar, salt, black pepper, butter, flour, apple juice, orange peel, sec, broccoli florets, ginger, celery, red bell pepper

Taken from online-cookbook.com/goto/cook/rpage/000DB0 (may not work)