Sherry, Pancetta and Duck Pot Pie

With just a few luxurious twists, this pot pie becomes a sophisticated version of the classic comfort food. Rich duck breasts and smoky pancetta are simmered in a fragrant sherry and cream sauce, then topped with light and flaky squares of puff pastry. It’s the perfect recipe for special occasions, an elegant fall or winter dinner party, or even as an alternative to typical holiday main dishes that is sure to impress your guests.

1/4 cup olive oil

4 duck breasts, skin removed and cut into 1-inch pieces

Kosher salt

Freshly ground black pepper

1/2 cup pancetta or bacon, diced

2 cups blanched pearl onions

3-4 medium carrots, diced

4 celery stalks, diced

4 cloves garlic, minced

2 cups cremini mushrooms, sliced

1/4 cup all purpose flour

2 cups chicken or duck stock

1 cup sherry wine

2 tablespoons tomato paste

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary, chopped

2 cups frozen peas

2 tablespoons fresh parsley, chopped, plus additional for garnish

About 1/2 cup heavy cream

1 sheet frozen puff pastry, thawed

1 egg, beaten

Preheat oven to 400°F.

Heat olive oil in a large, enameled cast iron baker, pan or skillet set over medium heat. Season the duck pieces all over with salt and pepper. Add the duck to the pan in batches and sear until browned on all sides. Remove the duck and set it aside on a plate. Add the pancetta to the pan and spread in an even layer. Cook pancetta until golden brown and crispy, then remove and place on the plate with the duck.

Add the pearl onions, carrots, and celery to the pan and stir to combine. Cook until the vegetables are softened, about 5-7 minutes. Add the garlic and mushrooms and cook for another 3-5 minutes until the liquid from the mushrooms has evaporated. Sprinkle the flour over the vegetables and stir to combine. Cook until the flour smells nutty, about 2 minutes longer. Gradually add the stock and sherry wine to the pan, stirring constantly until the mixture begins to thicken. Add the tomato paste, thyme, and rosemary and stir again. Allow the sauce to come to a simmer and cook until thickened and sauce coats the vegetables, about 7-10 minutes more. Add the peas, parsley, duck pieces and pancetta back to the pan, along with any accumulated juices on the plate, and stir to combine. Add just enough heavy cream to create a smooth, thick sauce that generously coats the vegetables and duck. Taste sauce and season with additional salt and pepper if desired.

Remove pan from the heat and allow pan to cool for about 15 minutes before topping with the puff pastry.

Roll out the puff pastry sheet on a lightly floured surface and cut into squares (about 2-inches each). Arrange puff pastry squares on top of filling, leaving some space between the squares. Brush the tops of the puff pastry squares with the beaten egg.

Place pan in preheated oven and bake until the puff pastry is golden brown and the filling is bubbling, about 25-30 minutes. Remove from the oven and allow to cool for about 10-15 minutes before serving. Serve the pot pie filling in bowls topped with 1-2 puff pastry squares, and garnish with additional parsley if desired.