Categories: Meats, Poultry, Main dish, Alcohol 
      Yield: 6 servings 
  
           Oranges 
           Lemons 
      2 ea Pie crusts 
      1 ea Duck 
 
-----------------------------------STOCK----------------------------------- 
           Giblets from Duck 
    1/4 c  Butter, clarified 
      3 md Mushrooms; sliced 
      1 md Onions; diced 
      1    Carrots; diced 
      1    Celery stalk; diced 
      1    Bay leaves 
      1 ts Sage 
      1 c  Wine, white 
      2 tb Vinegar, balsamic 
           Salt 
           Pepper, black 
 
-----------------------------------SAUCE----------------------------------- 
      2 tb Butter 
      2 tb Flour 
      1 c  Juice, apple 
      1 tb Peel, orange, grated 
      2 tb Triple Sec 
 
---------------------------------VEGETABLES--------------------------------- 
      1 c  Broccoli florets 
      1 ea Leeks; sliced thinly 
      1 ts Ginger, ground 
      1 c  Celery; diced 
    1/2 c  Bell peppers, red; diced 
  
  Bake & debone duck; save crispy skin for pie crust. 
   
  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. Add 
  mushrooms, onion, carrot and celery. When onions are translucent, add 
  enough water to cover, then the wine, vinegar, bay leaf, sage and salt and 
  pepper to taste. Simmer for 30 minutes, reduce liquid to one cup, then 
  remove neck and bayleaf. 
   
  Make a roux with flour and butter, stirring constantly until flour is a 
  medium brown. Add the giblet stock, grated orange peel, Triple Sec and the 
  apple juice, stirring constantly to keep sauce smooth. When sauce is medium 
  thick, remove from heat. 
   
  Line 9" deep dish pie pan with bottom crust. Add meat, broccoli, leeks, 
  diced celery, peppers and ginger, and pour sauce over all. 
   
  Roll pieces of reserved crispy duck skin into top crust, then cover pie and 
  seal and crimp edges. Bake at 425 degrees for 35-40 minutes or until crust 
  browns. 
   
  This is a nice, hot, wintertime or rainy day entree. Recipe fashioned by 
  CCG2: Jo Ann Klein, Kemper Smith, MaryJane Zirolli, Carey Dudgeon, Penny 
  Stamm and Garry Williams 
   
  Posted on GEnie by G.WILLIAMS42 [Garry/CaryNC], Feb 03, 1993 
   
  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo 
  moderator, net/node 004/005