Duck Confit Pot Pie with cheesy biscuit top

Similar to the chicken pot pie with the same delicious hand-made cheese filled crust, this dark brown and red wine gravy is filled with sauteed (in duck fat) mushrooms, potatoes, and caramelized onions. The duck is fall off the bone tender with a little Old Bay, Kosher salt, and freshly cracked black pepper…it’s literally as good as you can get!

All of this goodness is then topped with our hand made biscuit. Using the same whole grain flour we use in our pastas, a little dry thyme, a little fresh parsley, and a lot of Swiss Gruyere and Piave Vecchio, this dough is rolled out and folded over and over again. Cooked to perfection and full of delicious cheese, what else do you need?