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1
Duck Stock: Preheat the oven to 450 degrees F. Lay the duck bones out on a sheet tray.
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2
Put the tray on the middle rack in the oven.
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3
Roast the bones until they are a deep golden brown, about 1 hour.
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4
Drain any fat from the tray and put the bones in a stockpot.
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5
Add the remaining ingredients and bring to a boil over high heat.
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6
Reduce the heat to medium-low and simmer uncovered for about 3 hours.
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7
Skim off any fat that accumulates at the top with a ladle while it is simmering.
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8
After 3 hours, strain the stock.
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9
You should yield about 2 quarts of stock, if you have ended up with much more continue to simmer it until reduced to 2 quarts.
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10
Set aside.
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11
Duck Gravy Filling: Melt the butter over medium heat in a large saucepot.
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12
Do not let the butter brown.
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13
Whisk in the flour and cook over medium heat, stirring frequently, until it turns very light brown, about 5 minutes.
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14
Slowly whisk in 6 cups of the hot duck stock.
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15
Make sure to add the stock very slowly, whisking the entire time to avoid getting any lumps.
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16
Once it comes to a boil, reduce the heat to low and add all the remaining ingredients, except for the five-spice powder.
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17
Simmer until the gravy thickly coats the back of a spoon and the vegetables are tender, about 30 minutes.
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18
Season the gravy, to taste, with salt, pepper, and the five-spice powder.
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19
Preheat the oven to 350 degrees F.
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20
Assemble the potpie.
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21
Roll out 2 refrigerated pie crusts to about 13 inches in diameter.
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22
Lay 1 crust in a 9-inch deep-dish pie plate, making sure to have at least 1/2-inch extra hanging over the sides of the dish.
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23
Fill with about 1/2 of the potpie filling, or until the filling is just under the level of the top of the dish.
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24
Gently, lay the other crust over the top.
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25
Trim the edges of the crust with scissors so that you have only about 1/2-inch extra.
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26
Tuck the crusts under all around and crimp closed using a fork.
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27
Brush the top of the pie with the egg white.
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28
Cut 3 small slits in the center of the pie.
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29
Put the pie on a sheet tray and bake in the preheated oven until the crust is golden brown and the center is piping hot, about 1 hour.
