Pot Pie with Duck Confit, Port Wine Reduction, and Cherries
This decadent pot pie combines many flavors and textures for a delicious and hearty meal. The duck confit is slow-cooked in a rich port wine reduction which is then combined with cherries and a flaky pastry crust to create a savory and comforting dish. The port wine reduction adds a touch of sweetness that perfectly complements the tart cherries, and the duck confit adds a smoky richness. This pot pie is perfect for a special occasion or a cozy night in.
Ingredients:
- 1 cooked duck confit
- 1 cup port wine reduction
- 1 cup fresh cherries, pitted and chopped
- 1 sheet puff pastry dough, thawed
- 1 egg, beaten
- 2 tablespoons butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken stock
- 1/4 cup heavy cream
Directions:
- Preheat oven to 375°F. Place duck confit in an oven-safe baking dish, and pour port wine reduction over the top. Sprinkle cherries over the top and cover with puff pastry dough. Cut a few slits in the pastry for steam to escape.
- Brush the pastry with beaten egg, and bake for 25 minutes, or until golden brown.
- In a medium saucepan, melt butter over medium heat. Add flour, salt and pepper, and whisk to combine. Cook for 2 minutes, stirring constantly.
- Add chicken stock and heavy cream, and whisk until smooth. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Add sauce to duck confit and cherries in the baking dish and stir to combine.
- Cover baking dish with puff pastry and cut a few slits in the top for steam to escape.
- Brush pastry with beaten egg and bake for 25 minutes, or until golden brown.
- Remove from oven and let cool for 10 minutes before serving. Enjoy!