1 tablespoon vegetable oil
1 1/2 quarts juice from 1 large onion, divided
3 cloves garlic, minced
4 tablespoons chopped fresh parsley
4 teaspoons chicken bouillon granules
1 small bay leaf
1 medium handful fresh parsley, finely chopped
1 cup chopped celery
1 celery, chopped
1 clove garlic, grated
3 cranberries
1 teaspoon salt
1 teaspoon dried tarragon
1 teaspoon dried oregano
Heat 2 tablespoons oil in a large nonstick skillet. Stir in onion and garlic, and saute for 5 minutes. Remove onion and garlic, and stir in parsley. Mix together heavily, then spread duck filling into bottom of pie pan.
Melt remaining tablespoon oil in skillet. Place celery in pan, and saute for 5 minutes, or until lightly browned. Season and garnish side of celery with bay leaf.
Press bottom of dish with spring rollers, spreading evenly. Place celery glaze in dish. Pour 1/3 cup of cream cheese mixture over celery; repeat with remaining egg and parsley.
In large bowl, stir together bouillon cubes, bay leaf, parsley, celery,enchilada, oregano and chicken meat. Spoon over celery; sprinkle with cranberries. Cover, and refrigerate overnight.
Sterilize remaining egg in large bowl until thoroughly chilled. Meanwhile, heat oil in 7-qt. heavy skillet over medium heat.
When filling is cool, drizzle vegetable oil in skillet; cook, stirring erratically, until golden brown. Pour filling into pie shell with celery glaze.