Duck Pot Pie

Ingredients

• 2 1/2 pounds raw duck bones (about 2 carcasses)
• 1 onion, peeled and sliced
• 1 carrot, peeled and sliced
• 4 ribs celery, sliced
• 5 fresh parsley stems
• 5 sprigs fresh thyme
• 1/2 tablespoon whole black peppercorns
• 2 whole star anise
• 1/2 cinnamon stick
• 1/2 tablespoon whole allspice
• 1 gallon water
• 2 ounces unsalted butter
• 2 1/2 ounces all-purpose flour
• 2 legs duck confit, skin removed, meat shredded
• 2/3 cup peeled and diced carrots
• 2/3 cup diced onion
• 2/3 cup sliced celery
• 2/3 cup diced Yukon gold potatoes
• 2/3 cup fresh or frozen peas
• 5 ounces shiitake mushrooms, stems removed, caps cut in quarters
• 1 tablespoon chopped fresh thyme leaves
• 1/4 teaspoon Chinese five-spice powder (cinnamon, ginger, clove, coriander, nutmeg)
• 1 package refrigerated pie crusts (2)
• 1 egg white, whisked with 1 teaspoon water

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