Duck Pie

The duck stock can be made up to 3 days ahead and refrigerated in an airtight container. The carved duck meat can be stored separately in the refrigerator for up to 2 days. Assemble the pie just before baking for the crispest pastry results.

Store leftover pie covered in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 15-20 minutes until warmed through and the pastry crisps up again. Do not microwave, as this will make the pastry soggy.