Duck Confit Potpie

Directions

1. 1
   Preheat the oven to 425.
2. 2
   On a large rimmed baking sheet, toss the sweet potatoes with the onions, garlic, thyme, rosemary and 3 tablespoons of oil.
3. 3
   Season with salt and pepper.
4. 4
   Cover with foil and roast for 30 minutes, stirring once or twice, until the vegetables are tender and lightly browned on the bottom.
5. 5
   Remove from the oven and set aside the garlic.
6. 6
   Discard the herb sprigs.
7. 7
   Reduce the oven temperature to 375.
8. 8
   On a lightly floured work surface, roll out the Buttery Cornmeal Pastry to a 14-inch round, about 1/8 inch thick.
9. 9
   Using a 5 1/2-inch plate as a template, cut out 4 rounds as closely together as possible.
10. 10
    Roll out scraps and cut out 2 more rounds.
11. 11
    Set the rounds on a baking sheet lined with parchment paper.
12. 12
    Brush with the egg wash and freeze for 5 minutes.
13. 13
    Bake the rounds for about 15 minutes, until golden and crisp.
14. 14
    Meanwhile, heat the remaining 1 tablespoon of olive oil in a large deep skillet.
15. 15
    Add the shallot and cook over moderate heat until softened, about 3 minutes.
16. 16
    Add the kale and cook, stirring, until wilted, about 2 minutes.
17. 17
    Add the white wine and cook until nearly evaporated.
18. 18
    Add 2 1/2 cups of the chicken stock and bring to a simmer.
19. 19
    In a small bowl, whisk the flour into the remaining 1/2 cup of chicken stock, then whisk the mixture into the skillet.
20. 20
    Simmer until slightly thickened, about 5 minutes.
21. 21
    Mash the roasted garlic cloves and whisk them into the sauce.
22. 22
    Add the roasted vegetables, duck confit and currants and cook until heated through; keep warm.
23. 23
    Ladle the duck filling into six 1-cup ramekins, cover with the pastry rounds and serve at once.