Duck Confit Pot Pie

Traditional fall dishes meet creative New York City in the popular Duck Confit Pot Pie dish at the Irvington. The restaurant near Union Square has made a name for itself with its menu full of New American classics with Mediterranean influences and Walking Dead cocktail.

The Duck Confit Pot Pie dish from famed chef David Nichols proves the hype is worth the fuss. The shredded duck confit gives the dish a boost of richness and the mix of onions, mushrooms, carrots and peas showcases the savory bounty of local of produce. It’s the epitome of comfort food.

Nichols shared the recipe that is sure to become a new fall classic with Long Island Pulse.

Duck Confit Pot Pie
Recipe by Chef David Nichols of Irvington NYC
Makes 4 servings

4 cups shredded duck confit
12 cups duck jus
2 cups roasted wild mushrooms
1 cup cipollini onions, halved
2 large carrots, small diced
1 cup fresh peas
½ cup flour
½ cup duck fat (or butter)
4 sheets puff pastry
3 tbsp olive oil
salt and pepper

In a large pot add olive oil, add cippolini onions and carrots and cook over medium heat for about 5 minutes until they start to get soft. Add the duck fat and then flour, cook the flour for about 6-8 minutes until the raw flavor is gone and the flour has a nice brown color to it.

Slowly add in the duck jus while whisking. Once all the liquid has been added to the pot add the shredded duck, fresh peas and roasted mushrooms.

Season with salt, pepper and freshly chopped thyme.

Cook for about 15 minutes on low heat, stirring often.

Portion out the pot pie into individual vessels. Top with puff pastry.

Place pot pie in pre-heated 350 degree oven for 7 minutes. Take out and egg wash and put back in for another 5 minutes.