• Prep the duck first and place in a medium mixing bowl with the balsamic vinegar. Let sit in the fridge while prepping the remaining ingredients as specified in the ingredient list. Soak longer to cut any gaminess.
  1¼ lbs wild duck breast,, ½ cup balsamic vinegar
• Prep the mushrooms, onion, potatoes, and herbs and place near your stove.
  8 oz Baby Bella or brown mushrooms,, 1 medium yellow onion,, 1½ lbs red skinned potatoes, 1½ teaspoon fresh rosemary, chopped fine, 1½ teaspoon fresh thyme, chopped fine
• Once your duck has soaked in the vinegar for the desired amount of time, heat the 4 quart pot over medium high heat. Once hot, add the cooking oil followed by the duck and allow to brown on all sides. Allow excess vinegar to drain off the duck before adding to the pot. Season with a pinch of salt and pepper. Remove from the pan and set aside. The duck does not need to be cooked all the way through. Discard the excess vinegar.
  1¼ lbs wild duck breast,, salt and pepper to taste, 2 tablespoons neutral cooking oil
• Add the onion to the same pan and allow to cook until translucent followed by the mushrooms. Season with rosemary, thyme, white pepper, salt (approx 1/2 teaspoon), and ground black pepper approx 1/2 teaspoon).
  8 oz Baby Bella or brown mushrooms,, 1 medium yellow onion,, ½ teaspoon white pepper
• Cook the mixture until the mushrooms have cooked down by 1/2. Add the diced potatoes. If the pan seems dry, you may need to add a little extra oil here. Cook the until the potatoes with the mushrooms and onions for a few minutes, stirring occasionally to prevent burning.
  1½ lbs red skinned potatoes
• Using red wine or a 1/2 cup of stock, deglaze the pan by pouring your choice of liquid into the hot pan and then using a wooden spoon or spatula loosen the brown bits at the bottom of the pan. Once the bottom of the pan is clean, add the 6 cups beef or duck stock/bone broth and bring up to a boil. Continue to boil until the potatoes are fork tender.
  ½ cup dry red wine, 6 cups beef bone broth or stock
• While the mushroom/stock mixture boils, using a small pot over medium heat, melt 1 stick of butter. Once melted whisk in the 1/2 cup of flour to make a roux and allow to cook for about 2 minutes whisking frequently.
  ½ cup salted butter, ½ cup all purpose flour
• Whisk the roux into the mushroom/stock mixture. The mixture will begin to thicken immediately allow to boil for another 10 minutes. Turn off the heat. Add the duck back into mixture along with the bag of frozen peas. Taste for seasoning and make any adjustments. Allow the mixture to cool.
  1 12 oz bag frozen sweet peas, 1¼ lbs wild duck breast,
• Place your 8 5" foil pans or ramekins near the mixture and evenly distribute the mixture using a ladle. About 1 1/2 cups each.
• Open the can of refrigerated biscuits. Using your fingers to pinch and flatten each biscuit from the center out so each biscuit fits just inside the edge of your 5" pans. Cover each pan with 1 biscuit.
  1 package refrigerated jumbo biscuits

Baking Instructions, baking immediately.

• While the mixture cools, pre-heat your oven to 375℉.
• Brush the tops of each pot pie with melted butter and bake on the middle rack for 15-20 minutes until the top of the biscuit browned and the gravy is bubbling around the edges. You may need to cover with foil to finish baking to prevent the top from burning.
  2 tablespoons salted butter, melted
• The bottom of the biscuit will have the texture of a dumpling. If you prefer a more done crust, bake covered with foil for 15 minutes, then remove and bake until top is golden brown, about another 10-15 minutes.

Freeze first, Bake Later

• Cover the pot pies with the paired lid, or tightly with aluminum foil. The pot pies should be cooled completely to room temperature before covering.
• Label each pot pie with the recipe name, and the date frozen.
• Place in the freezer for up to 6 months.
• To bake, preheat oven to 400℉. While still covered with foil or an oven safe lid, bake for about 15 minutes, then remove pot pies from the oven, carefully remove each lid, brush the biscuit tops with butter and return to the oven for another 15-20 minutes until the tops are brown.
  2 tablespoons salted butter, melted