Drunken duck & portobello shepherd’s pie
Want to try something different for dinner tonight? Just wing it with this hearty one-dish recipe.
Story by Carrie Hirsch + photo by Butch Hirsch
If you think you don’t like duck, this one-dish recipe of duck, portobellos, carrots and mashed potatoes topped with chive butter and smothered with gravy will win you over. Dried cherries soaked in cherry brandy bring a burst of sweetness to the savory flavors. Roasting the whole duck in the oven or cooking it in a crock pot, removing the meat from the bones and preparing the other ingredients can be done up to two days in advance. Any shortcuts? Buy the cooked duck meat, duck broth, duck fat and pre-made mashed potatoes and gravy. We won’t tell! Use any leftover duck fat to make double-fried french fries by frying them once, removing them, and allowing them to drain on a rack for two minutes, then frying them again, to bring unbridled joy to your palate. This recipe serves 6-8.
Time saving tip
You can assemble the recipe in the baking dish up to two days in advance, refrigerated and covered tightly with foil. Increase the oven time until all layers are heated through.
Duck

Ingredients
2 tablespoons duck fat (OK to substitute with bacon drippings)
1 medium onion, finely chopped
1/2 cup duck or beef broth
2 cups roasted duck meat, cut into 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
[1] Roast a whole duck in the oven according to package directions. Reserve all rendered duck fat. [2] Allow duck to rest until cool enough to handle. Remove meat from bones (reserving bones and skin to make broth) and cut into 1/2-inch cubes. [3] In a medium skillet, heat duck fat over medium heat, then sauté chopped onion, stirring often, until soft. [4] Stir in duck broth, cubed duck meat, salt and pepper. [5] Transfer to a bowl and cover until ready to use.
Gravy
Ingredients
2 tablespoons duck fat
2 cups duck or beef broth
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
Directions
[1] In a medium pot, bring duck broth to a medium simmer. [2] Remove 1/2 cup hot broth into a heat-proof measuring cup. Whisk flour into this cup until smooth, breaking up any small clumps of flour. [3] Whisk the flour mixture back into the pot, then add salt and pepper. Simmer over low heat for 10-12 minutes, whisking often, or until gravy starts to thicken slightly. [4] Yields approximately 1 3/4 cups. This gravy is meant to be on the thinner side. Cover gravy and set aside.
Portobellos & dried cherries

Ingredients (portobellos)
2 tablespoons duck fat
1 tablespoon butter
4 portobellos, chopped into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
Ingredients (dried cherries)
1/2 cup dried cherries reconstituted, coarsely chopped
1/3 cup kirsch or your favorite brandy
Directions
[1] In a medium non-stick skillet, heat duck fat and butter over medium heat. Sauté chopped portobellos for 15 minutes, stirring often, then add salt and pepper. [2] Stir in dried cherries reconstituted in brandy.
Carrots
Ingredients
6 medium carrots, peeled and cut into 1/2-inch rounds
1 cup water
1/2 cup dark brown sugar, packed
1/2 stick butter
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
[1] In a medium pot, combine sliced carrots covered with water. Cover and boil for 15 minutes or until carrots are tender. [2] Drain and return carrots to pot. [3] Stir in brown sugar, butter, salt and pepper, then simmer, covered, for 2 minutes. Keep covered until ready to use.
Mashed potatoes
Ingredients
6 medium russet potatoes, peeled
1/2 stick butter
1/2 cup half & half (more as needed)
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
[1] Peel, quarter and boil potatoes until tender in a medium pot. [2] Drain, then mash with butter, half and half, salt and pepper. Cover and set aside.
Chive butter

Ingredients
1/2 stick butter, slightly softened
4 tablespoons fresh chives, finely minced
1/4 teaspoon salt
Directions
[1] Process butter, chives and salt in a mini food processor.
Assembly
[1] Heat oven to 350 degrees. In a buttered 3-quart baking dish, arrange a layer of each ingredient in this order: portobellos with cherries, duck, 1/2 of the gravy, carrots and mashed potatoes. [2] Place in oven, uncovered, for 25 minutes to warm through the layers. [3] Dot with chive butter then turn broiler on high setting and broil for 1-2 minutes, watching to avoid over-browning. [4] Serve immediately with the remaining hot gravy.