The potpie filling can be made 3 days ahead and refrigerated.
You can use the meat from 5 confited duck legs instead of making your own. They're available, along with pure duck fat, from D'Artagnan at dartagnan.com or 800-327-8246.
Red Burgundy and duck are a combination that, despite its sophistication and complexity, is hard not to devour too fast. This potpie recipe suggests a Burgundy toward the brighter, more elegant end of the spectrum.