Duck Confit Potpie

Ingredients

• 1 5-pound duck
• 1 teaspoon whole white peppercorns
• 1 teaspoon whole black peppercorns
• 8 whole cloves
• 1/4 teaspoon crushed red pepper
• 1 cup kosher salt
• 2 tablespoons rosemary leaves
• 4 thyme sprigs
• 1 large garlic clove
• Finely grated zest of 1 orange
• 3 pounds duck fat (1 1/2 quarts), melted
• 1 cup all-purpose flour
• 1/4 cup plus 2 tablespoons fine white cornmeal
• 1/2 teaspoon salt
• 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 1/4 cup ice water
• 3 medium sweet potatoes, peeled and cut into 1/2-inch dice
• 1/2 pound cipollini onions, peeled and halved
• 8 large garlic cloves, peeled
• 5 thyme sprigs
• 1 large rosemary sprig
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1 large egg, beaten with 2 tablespoons water
• 1 large shallot, minced
• 1/2 pound kale, stems and inner ribs discarded, leaves coarsely chopped (2 packed cups)
• 1/4 cup dry white wine
• 3 cups chicken stock or low-sodium broth
• 2 tablespoons all-purpose flour
• 1/4 cup dried currants

Steps

1. Using poultry shears, remove the duck backbone and the wings at the second joint. Cut the duck into 2 breasts and 2 whole legs and trim off the excess fat.
2. In a small skillet, toast the white and black peppercorns, the cloves and the crushed red pepper over moderate heat until fragrant, 2 minutes. Transfer to a food processor. Add the salt, rosemary, thyme, garlic and orange zest and process until finely ground, 2 minutes.
3. Transfer the salt mixture to a large bowl, add the duck and dredge well. Set the duck breasts and legs in a baking pan, skin side up. Sprinkle lightly with more of the salt, cover with plastic wrap and refrigerate for 6 to 8 hours.
4. Preheat the oven to 275°F. Rinse the duck pieces and arrange them in a deep baking dish just large enough to hold them. Pour the duck fat over the duck so it's completely submerged. Cook the duck for 2 hours and 15 minutes, turning occasionally, until fork-tender; the skin will separate from the meat when the duck is done. Let the duck cool in the fat, then refrigerate for 8 hours.
5. In a food processor, pulse the flour with the cornmeal and salt. Add the butter and pulse until the size of small peas. Sprinkle with the water and pulse just until the pastry is evenly moistened. Transfer to a lightly floured board and pat into a disk. Wrap and refrigerate the pastry for 30 minutes.
6. Preheat the oven to 425°F. 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. Remove from the oven and set aside the garlic. Discard the herb sprigs. Reduce the oven temperature to 375°F.
7. 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. Roll out scraps and cut out 2 more rounds. Set the rounds on a baking sheet lined with parchment paper. Brush with the egg wash and freeze for 5 minutes. Bake the rounds for about 15 minutes, until golden and crisp.
8. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 3 minutes. Add the kale and cook, stirring, until wilted, about 2 minutes. Add the white wine and cook until nearly evaporated. Add 2 1/2 cups of the chicken stock and bring to a simmer.
9. 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. Add the roasted vegetables, duck confit and currants and cook until heated through; keep warm.
10. Ladle the duck filling into six 1-cup ramekins, cover with the pastry rounds and serve at once.