This recipe is a great dish for those cold winter nights. It also could be a great way to use up some of those ducks from hunting ( if you're the type). I wanted to give a slightly smoky flavor to the duck because I absolutely love smoked duck. I could have made this a few different ways. First I could have just smoked the ducks all the way through and chopped the meat and made the pot pie from there. I decided to go a little different route on this because I wanted a good duck stock and I needed the carcass.
1 whole duck
3 tbsp of each shaved pecan, hickory, apple, and cherry wood chips
3 garlic cloves
2 celery stalks ( or cardoons)
2 bay leaves
1 large kohlrabi peeled and small diced
3 stalks of cardoon peeled and small diced
2 carrots peeled and small diced
1 large leek washed and small diced
3 garlic cloves minced
1 cup of red wine
4 cups of duck stock
2 tbsp of butter
2 tbsp of olive oil
4 tbsp of flour
2 tbsp of chopped fresh parsley
1 tbsp of chopped fresh thyme
1 tsp of chopped fresh rosemary
1 tbsp of chopped fresh oregano
2 Puff pastry sheets thawed in the refrigerator
1 egg beaten
For the Duck
I took a stove top smoker and place the wood shavings in the bottom of the pan. But feel free to use an out door smoker and smoke the bird all the way through. Place the a rack or perforated pan on top of the wood chips and place the duck on top of that. Cover the whole thing very well with aluminum foil and turn the heat on high. Let the heat be on high for 4 minutes and the smoke should really be going good. Then turn the heat off and let the duck sit in the pan for 30 minutes. The Duck will continue to get all of the smoke flavor without cooking. Then take the duck out and place in a large pot with carrot, celery, onion, garlic, bay leaves, and cover with water. Bring to a boil and turn down to a simmer. Simmer the duck for 2 hours or until the meat is very tender and falling off the bone. Take the duck out to cool slightly and then pull off all the leg and breast meat. Return the bones to the stock and continue cooking the stock until it has reduced by half. Strain and set aside when done. Take the meat and dice it up and set aside until ready to use.
In medium soup pot add oil, butter, leeks, carrots, kohlrabi, and cardoon. Season with salt and pepper and sauté for 7 minutes. Then add the garlic and cook for another minutes. Deglaze the vegetables with the red wine and reduce until the wine is basically gone. Now add the flour to make a roux with the vegetables by sprinkling all over the vegetables. Cook for 30 second, then ladle a little of the duck stock into the vegetables using a spoon or whisk to stir so there are no clumps. Continue to ladle until you have roughly about 4 cups. Then add the diced duck to the pot. Bring the whole pot to a boil and then turn down to a simmer. Simmer for about 10 minutes until the sauce starts to thicken and the flavors come together. Add the chopped herbs and taste to see how it is. Adjust the salt and pepper and anything else if need be. Then ladle the pot pie into cast iron pots, casserole dishes, or pie dishes and set aside
Preheat oven to 400 degrees.
Take out your puff pastry to measure your baking dishes. Then with a knife or cookie cutter cut out the puff pastry and place over your baking dish. With a pastry brush, brush egg on top of the puff pastry and place in the oven for 30 minutes or until your pastry is golden brown.
Take out, serve, and enjoy!