Duck Confit with Potato Leek Ragout Recipe

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Ingredients:

Serving

2 large leeks (white and pale green parts only), halved lengthwise, then cut into 1-inch pieces (4 cups)
4 confit duck legs at room temperature
3/4 cup pitted prunes, coarsely chopped
1/4 cup armagnac or cognac
2 tbsp rendered duck fat or extra-virgin olive oil
1/2 lb cremini mushrooms, trimmed and halved lengthwise
2 tbsp extra-virgin olive oil
1 cup dry white wine
1 turkish or 1/2 california bay leaf
3 large thyme sprigs
2 whole cloves
6 strips (3- by 1-inch) lemon zest
4 strips (4- by 1-inch) orange zest
1 cup reduced-sodium chicken broth
2 cups water, divided
1 lb (1- to 1 1/2-inch) yukon gold potatoes, quartered

Directions:

Wash sliced leeks and pat dry. Remove duck meat (with skin) from bones in large pieces, reserving meat and bones separately.
Simmer prunes and Armagnac in a small saucepan until Armagnac is absorbed, about 3 minutes.
Heat rendered duck fat in a 12-inch heavy skillet over medium heat until it shimmers, then cook mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden brown, 4 to 5 minutes. Transfer to a bowl.
Heat oil in skillet over medium-high heat until it shimmers, then cook leeks with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring once or twice, until beginning to soften and brown on edges, about 6 minutes. Transfer to bowl with mushrooms.
Bring wine, bay leaf, thyme, cloves, and zests to a boil in skillet, scraping up any brown bits. Add reserved bones, then broth and 1 cup water and simmer, covered, 15 minutes. Add potatoes, leeks, and mushrooms (with any juices) and simmer, covered, 10 minutes. Add prunes (with any juices), remaining cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until potatoes are tender and liquid is slightly thickened, about 5 minutes. (If liquid hasn't thickened, remove lid and boil.)
Meanwhile, cook duck meat, skin side down, covered, in a large heavy nonstick skillet over medium-low heat until skin is well browned and crisp and meat is heated through, about 15 minutes.
Discard bones and bay leaf from ragout, then season with salt and pepper and serve topped with duck confit.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	581.86 Kcal (2436 kJ)
Calories from fat	177.54 Kcal
		% Daily Value*
Total Fat	19.73g	30%
Cholesterol	7.5mg	3%
Sodium	190.65mg	8%
Potassium	1425.39mg	30%
Total Carbs	86.95g	29%
Sugars	46.38g	186%
Dietary Fiber	5.03g	20%
Protein	8.58g	17%
Vitamin C	15mg	25%
Iron	86.1mg	478%
Calcium	148.5mg	15%

Amount Per 100 g
Calories	111.77 Kcal (468 kJ)
Calories from fat	34.1 Kcal
		% Daily Value*
Total Fat	3.79g	30%
Cholesterol	1.44mg	3%
Sodium	36.62mg	8%
Potassium	273.81mg	30%
Total Carbs	16.7g	29%
Sugars	8.91g	186%
Dietary Fiber	0.97g	20%
Protein	1.65g	17%
Vitamin C	2.9mg	25%
Iron	16.5mg	478%
Calcium	28.5mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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