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Date and Rutabaga Pot Pie

Duck, Date, and Rutabaga Pot Pie Recipe. Christina Holmes

The primary Thanksgiving featured loads of wild recreation, so why shouldn’t yours? To that finish, we’re sharing a few of our favourite recreation recipes this week. So raid the freezer, crank up the range, and get cooking.

“There’s nothing higher on a chilly day,” the good meals author Craig Claiborne as soon as famous, “than a correctly made pot pie.”

Correctly made, on this case, is with duck legs, dates, rutabaga, and a biscuit crust enriched with duck fats. This restorative meal—the right antidote to a chilly day in a duck blind—is the creation of Vivian Howard, chef-owner of Chef & the Farmer in Kinston, N.C., and creator of Deep Run Roots, from which this recipe is customized. In case you’re quick on duck fats, sub in lard. This recipe could be terrific with goose as effectively.

See our different duck recipes here.

Duck, Date, and Rutabaga Pot Pie Recipe
Duck, Date, and Rutabaga Pot Pie Christina Holmes

What You Will Want

Substances

Serves 6

For the duck and date filling:

  • 3 or 4 wild duck leg quarters, about 2 lb. whole
  • 1 Tbsp. vegetable oil
  • 3 garlic cloves, smashed
  • 2 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 2 massive yellow onions, diced
  • 2 cups pink wine
  • 2 cups hen inventory
  • 11⁄2 lb. rutabaga, minimize into 1-inch cube, about 4 cups
  • 2⁄3 cup dried dates, minimize into eighths
  • 4 rosemary sprigs
  • 4 thyme sprigs
  • 3 star anise
  • 2 bay leaves
  • 1⁄4 tsp. nutmeg
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • Salt and freshly floor black pepper

For the biscuit crust:

  • 11⁄4 cups all-purpose flour
  • 2 tsp. baking powder
  • 3⁄4 tsp. salt, divided
  • 1⁄4 cup duck fats or lard
  • 1⁄2 cup buttermilk

Instructions

  1. Make the filling: Season the duck with salt and pepper. In a 4- to 6-quart Dutch oven, warmth the vegetable oil over medium-low warmth. Brown the duck legs, pores and skin aspect down, for about 7–10 minutes. After they’re properly browned, flip them over and do the identical on the flesh aspect. Take the duck legs out and set them apart.
  2. Pour off all however a few tablespoon of any duck fats, then add the garlic, carrot, celery, and onion, and season with salt and pepper. Elevate the warmth to medium and cook dinner for about quarter-hour. As soon as the greens are caramelized, add the wine. Carry it as much as a boil and cook dinner for two–3 minutes. Stir within the inventory, rutabaga, dates, herbs, star anise, bay leaves, and nutmeg. Add the duck legs and any juices that gathered whereas they have been resting and produce it as much as a simmer. The liquid ought to come about 3⁄4 of the best way up the perimeters of the duck legs; they shouldn’t be submerged. Modify the liquid stage with inventory or water. Decrease the warmth and canopy. Cook dinner the duck over medium-low warmth for 1 hour at a brisk simmer. After an hour, uncover and cook dinner 10 minutes extra. Take away the pan from the warmth and let the duck relaxation within the braising liquid for 20 minutes.
  3. Switch the duck to a plate. As soon as cool sufficient to deal with, pull the meat off the bones in good, fork-friendly items. In the meantime, pressure the braising liquid. Reserve the greens and broth. Discard the herbs and spices. Skim any fats you’ll be able to from the highest of the braising liquid.
  4. In a 10-inch cast-iron skillet, soften 2 Tbsp. butter over medium warmth till it foams. Add the flour and cook dinner for 1–2 minutes. Whisk in 21⁄2 cups of the reserved braising liquid, and produce it as much as a boil. It ought to thicken up and coat the again of a spoon like skinny gravy. Stir within the reserved duck and greens.
  5. Make the crust: Preheat your oven to 375 levels. Sift the flour, baking powder, and 1⁄2 tsp. salt into the underside of a giant bowl and make a deep and huge effectively within the middle. Add the duck fats, adopted by the buttermilk, taking care to maintain each contained within the effectively for now. Take your dominant hand down into the fats and buttermilk goop and begin bringing that collectively together with your fingers. You need to make as a lot of a homogenous combination as you’ll be able to with out bringing an excessive amount of flour into the fold simply but. When you get it collectively, begin shifting the moist combination backwards and forwards, from side to side, within the flour. Flip it over and introduce extra flour with every motion. Proceed introducing flour till the dough isn’t sticky however nonetheless very comfortable and tender. You should have about 1⁄4 cup flour left.
  6. Lay a 10-inch sq. of parchment or waxed paper in your counter and switch the dough onto it. Type it right into a ball, then roll it out right into a 1⁄4-inch-thick circle huge sufficient to cowl the skillet.
  7. Assemble and bake: Make certain the filling is heat. It doesn’t have to be scorching, however it might probably’t be chilly all through or it gained’t warmth by means of. Choose up the parchment by the sides and gently flip the pastry on prime of the skillet. Trim the sides. Sprinkle with the remaining 1⁄4 tsp. salt, and minimize a 1-inch slit on prime of the biscuit. Put the skillet on a baking sheet and slide it onto the center rack of your oven. Bake for half-hour, till the crust is golden and the filling has began to bubble up the perimeters.




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