Duck Confit Potpie

Name: Duck Confit Potpie
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 227 grams cipollini onions, peeled and halved; 6 servings Buttery Cornmeal Pastry; 59 milliliters dried currants; 59 milliliters dry white wine; 710 milliliters shredded Three-Pepper Duck Confit, see Note; 1 large egg, beaten with 2 tablespoons water; 2 Tbsps all-purpose flour; 8 larges garlic cloves, peeled; 473 milliliters 1/2 pound kale, stems and inner ribs discarded, leaves coarsely chopped (2 packed cups); 710 milliliters chicken stock or low-sodium broth; 59 milliliters extra-virgin olive oil; 1 large rosemary sprig; 6 servings Salt and freshly ground pepper; 1 large shallot, minced; 3 mediums sweet potatoes, peeled and cut into 1/2-inch dice; 5 thyme sprigs

Duck Confit Potpie might be just the Mediterranean recipe you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This dairy free recipe has 556 calories, 16g of protein, and 39g of fat per serving. Head to the store and pick up cipollini onions, chicken stock, olive oil, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes about 3 hours and 30 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

On a large rimmed baking sheet, toss the sweet potatoes with the onions, garlic, thyme, rosemary and 3 tablespoons of oil. Season with salt and pepper. Cover with foil and roast for 30 minutes, stirring once or twice, until the vegetables are tender and lightly browned on the bottom.

Ingredients you will need

Salt And Pepper

Sweet Potato

Vegetable

Rosemary

Garlic

Onion

Thyme

Cooking Oil

Equipment you will use

Baking Sheet

Aluminum Foil

Remove from the oven and set aside the garlic. Discard the herb sprigs. Reduce the oven temperature to 37

Ingredients you will need

Garlic

Equipment you will use

Oven

On a lightly floured work surface, roll out the Buttery Cornmeal Pastry to a 14-inch round, about 1/8 inch thick. Using a 5 1/2-inch plate as a template, cut out 4 rounds as closely together as possible.

Ingredients you will need

Cornmeal

Roll

Roll out scraps and cut out 2 more rounds. Set the rounds on a baking sheet lined with parchment paper.

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Roll

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Baking Paper

Baking Sheet

Brush with the egg wash and freeze for 5 minutes.

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Egg

Bake the rounds for about 15 minutes, until golden and crisp.

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Oven

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large deep skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the shallot and cook over moderate heat until softened, about 3 minutes.

Ingredients you will need

Shallot

Add the kale and cook, stirring, until wilted, about 2 minutes.

Ingredients you will need

Kale

Add the white wine and cook until nearly evaporated.

Ingredients you will need

White Wine

Add 2 1/2 cups of the chicken stock and bring to a simmer.

Ingredients you will need

Chicken Stock

In a small bowl, whisk the flour into the remaining 1/2 cup of chicken stock, then whisk the mixture into the skillet. Simmer until slightly thickened, about 5 minutes. Mash the roasted garlic cloves and whisk them into the sauce.

Ingredients you will need

Roasted Garlic