3 cups, shredded Duck Leg Confit
3 medium Yukon Gold potatoes, cut into ½-inch cubes
2 cups pearl onions (about ½ pound), peeled
8 large garlic cloves, peeled
5 fresh thyme springs
1 large fresh rosemary sprig
¼ cup extra-virgin olive oil, divided
2 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 large shallot, finely chopped
½ pound Swiss chard, stems and ribs removed, leaves coarsely chopped (about 2 cups)
¼ cup dry white wine
3 cups chicken broth, divided
2 tbsp all-purpose flour
¼ cup dried cherries
2½ cups all-purpose flour
2 tbsp granulated sugar
2½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 stick cold unsalted butter, cut into ½-inch cubes
¾ cup grated aged white cheddar
¼ cup thinly sliced scallions
1 cup buttermilk
1 large egg
Start the filling: Preheat the oven to 425°. On a rimmed baking sheet, add the potatoes, pearl onions, garlic, thyme, rosemary and 3 tbsp of the oil, 1 tsp of the salt and ½ tsp of the pepper. Cover the baking sheet with aluminum foil and roast, stirring halfway through cooking, until the vegetables are tender and golden on the bottom, about 30 minutes. Remove the baking sheet from the oven and discard the aluminum foil. Remove and discard the herb sprigs, and remove and set aside the garlic cloves. Reduce the oven temperature to 400°.
Make the biscuits: In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the cold butter and work it in with your fingers or a pastry cutter until the flour mixture is mealy with butter pieces no larger than a small pea. Stir in the cheddar and scallions. In a small bowl, whisk together the buttermilk and the egg and then add the mixture to the biscuit dough, stirring until the dough is shaggy and just comes together. Divide the dough into 8 baseball-size balls and drop them onto a parchment paper-lined baking sheet. Press down on them so that each is about 1-inch high. Bake until golden-brown, 13 to 15 minutes. Remove from the oven.
While the biscuits are cooking, finish the filling: Squeeze the roasted garlic from the skin and use a fork to mash the cloves. In a large, deep skillet set over medium heat, add the remaining 1 tbsp olive oil and the shallot and cook, stirring often, until soft, about 3 minutes. Stir in the remaining 1 tsp of salt and ½ tsp of pepper and the Swiss chard, cooking until the Swiss chard is wilted, about 30 seconds. Increase the heat to high and add the white wine, simmering until it is mostly evaporated, about 2 minutes. Add 2½ cups chicken broth and bring the liquid to a simmer.
In a small bowl, whisk together the flour with the remaining ½ cup of broth, then whisk this mixture into the Swiss chard mixture. Reduce the heat to medium and simmer until slightly thickened, about 2 minutes. Stir in the mashed garlic, roasted vegetables, shredded duck confit and dried cherries and cook until heated through, about 2 minutes. Divide the filling into eight 8-ounce ramekins or bowls (or a 2-quart baking dish), top with a hot biscuit and serve.
Credit: Kaitlyn Goalen, Tasting Table