-
Take all the ingredients for the stock, put it in a large pot, and boil for couple of hours. Strain out the solids and preserve the liquid.
-
Put the oil in a large heavy pot over medium heat. After 2 minutes, add the flour and whisk until the all the flour is coated in oil and there are no dry pockets. This is called a roux.
-
Turn the heat down to low and cook the roux until it starts to brown, stirring regularly to prevent burning.
-
Add all the vegetables, the stock, and the duck meat to the pot and stir, making sure to incorporate the roux into the mixture. Cook until the vegetables have softened.
-
Spray 2 muffin pans (they usually hold 6 muffins) with cooking spray. Press one puff pastry square into each muffin compartment to form the bottom crust. Add the filling, about 2/3 of the way to the top and cover with another puff pastry square, tucking the ends in. Brush egg on top.
-
Preheat the over to 350°F and bake until golden, about 20 minutes.