Duck confit pot pie [Evan Robertson, MARKET] from Calgary Eats: Signature Recipes from the City’s Best Restaurants and Bars (page 122) by Gail Norton and Karen Ralph

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires preparation 1 day in advance. Can substitute chicken stock for duck jus, and store-bought confit duck legs for the homemade duck confit specified in this recipe.

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