Kabocha Squash and Duck Confit Pot Pie with Swiss Chard and Melted Leeks | Recipies from San Antonio
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Ingredients
- 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
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