I was originally going to post the recipe for the duck pie I made for Christmas Eve dinner, but it wound up going straight to the print edition.
The dish was inspired by the "No Reservations" Christmas special, the highlight of which was probably Christopher Walken boiling octopus for an Italian-style holiday dinner. The relevant segment, though, had April Bloomfield describing how smaller English families might substitute duck for the traditional Christmas goose and mentioning the English love of meat pies.
"Let's do both!" I immediately thought to myself.
Most of the reader feedback I've gotten on that piece has been along the lines of "That sounds like it's really good, but way too much work." The next time I make it, I think I'll stretch it out over a couple days. You could braise the meat the first day, combine it with the rest of the filling on the second day and make the pie itself on the third.