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.