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