Ingredients
1/4 cup flour
2 t salt
1 t pepper
4 lg duck breast fillets
3 T butter
1 T olive oil
1 1/2 T crushed rosemary
1 cup beef broth
1 cup diced sweet potato
1 cup sliced carrots
1 cup chopped celery
1 cup chopped onion
1 T chopped garlic
1 T Worcestershire sauce
2 cups cooked wild rice
1 package refrigerated piecrusts
butter
Preparation
Combine flour, salt and pepper; dredge duck in flour mixture. Heat butter and oil in a heavy skillet over medium-high heat. Add duck and brown 2 min on each side, sprinkling w rosemary as it browns. Remove duck from pan, and slice into 1/4-inch strips. Add 1/2 cup beef broth, potato, and carrot to skillet, and cook 3 min. Add celery, onion and garlic and cook 3 more minutes, adding more broth if necessary to prevent sticking. Return duck to skillet, add Worcestershire sauce, rice and remaining 1/2 cup broth. Fit 1 piecrust into a 10-inch deep peiplate. Spoon duck mixture into piecrust. Dot w butter, and top w remaining peicrust, cutting several slits in top. Bake @ 425 for 10 minutes, reduce heat to 350 and bake 40 min or until lightly browned.
