Okay, so after some brainstorming, I think I know what I'm going to do for all of this.

Roast the duck and the veggies together. That will give me some tender veggies, cooked in duck fat, and also some duck fat to use.

shred the meat off the carcass, use the carcass to make a stock

Make the flakiest pie crust possible.

For the filling, I'll use turnips, kale (mabey), onions, celery, mushrooms both, shitake and oyster, A little bit of fresh thyme, tarragon, saffron Salt and pepper, of course. Thicken the stock up with butter, a little bit of flour.

Put it all together and then top the pie crust with gruyere while baking and some crispy shallots.

#foodstr