Kabocha Squash and Duck Confit Pot Pie with Swiss Chard and Melted Leeks


14-15 portions

Ingredients for Kabocha Squash and Duck Confit Pot Pie

1 ea Kabocha Squash
2 Shallots, minced
2 cup Cream
1 tbsp Sage, chopped
1 cup Melted Leeks
1 cup Duck Confit, diced
4 leaves Swiss Chard,
4 oz Goat Cheese, aged
¼ cup Olive Oil
4 oz Butter
½ cup White Wine
1 sheet of store bought Puff Pastry

Method for Kabocha Squash and Duck Confit Pot Pie

• Cut the squash into quarters and scoop out the seeds and throw away. Season the squash with salt, pepper and ¼ cup of olive oil. Place in the oven, cut side up at 350 degrees for about one hour or until soft and pliable with a spoon. While it is still warm, remove skin and add to blender with cream and blend to smooth. Allow to cool to room temperature.
• While the squash is roasting, cut leeks into coins and soak 10 minutes in a large bowl of cold water, this will help ensure the dirt falls away from the leeks. Stir a few times and remove the leeks from the top. Don’t drain it out or you will add the dirt right back to the leeks. To ‘melt’ the leeks, put in sauce pan with the butter over low heat, add the wine and stir occasionally. Season with salt and pepper and add the chopped sage. They will slowly cook over the next 15 minutes to where they appear very soft and will not be crunchy. Strain off any excess liquid and let cool to room temperature.
• On a large cutting board, lay out the four blanched leaves of swiss chard. Divide the duck confit equally between the four leaves as well as the goat cheese and leeks. Fold the corners of each swiss chard package into a square.
• To bake the pot pie, use either of the following: Four larger crème brulee dishes, a cast iron skillet, or an square 9x9 baking pan. Use half of the squash puree and spread on bottom and sides of pan(s). Don’t forget to spray the pan with non stick. Lay each swiss chard package in center or next to each other in pans and cover with the remaining squash puree.
• Cover the pot pie with 2 inch circles of puff pastry or one on top of each individual dish. Careful not to cover the entire dish as steam will need to realease. Bake in the oven 20 minutes at 350 degrees or until pastry is brown.

112 College Street, San Antonio, TX, 78205