2 ducks roasted, 2 cans chicken broth, 1 small can corn or 3 ears fresh removed from cob, 1 can string beans, or 1 cup fresh, cut into 1-2 inch pieces,3 carrots cut into slices, 2 stalks celery cut into 1 inch slices, 2 potatoes diced, 1 onion diced, 1 small turnip diced, 1 large or 2 small parsnips diced, 2 prepared pie crusts

Remove the meat from the pre roasted ducks, reserve the skin and bones, add the skin and bones to the chicken broth in a sauce pan cook for a few minutes, strain and reserve liquid. Par boil the root vegetables. Thicken the chicken/duck stock with a flour and water slurry. Once thickened add the meat and canned vegetables, drain the root vegetables and add to meat mixture. Place one pie crust into pie plate, add the mixture, top with second crust, cut 3-4 slits in the top to vent. Bake at 350 until crust is golden brown. Let stand 10-15 minutes before serving.