Duck Confit with Potato Leek Ragout
A luxurious French dish featuring crispy duck confit served over a rich ragout of leeks, potatoes, mushrooms, and prunes, all simmered in white wine and aromatic herbs. The combination creates a perfect balance of flavors with tender duck meat and hearty vegetables.
Ingredients
- •2 whole large leeks
- •4 whole Confit Duck Legs
- •¾ cup pitted prunes
- •¼ cup Armagnac or Cognac
- •2 tablespoons rendered duck fat
- •½ pound cremini mushrooms
- •2 tablespoons extra-virgin olive oil
- •1 cup dry white wine
- •1 whole bay leaf
- •3 sprigs thyme
- •2 whole cloves
- •6 strips lemon zest
- •4 strips orange zest
- •1 cup reduced-sodium chicken broth
- •2 cups water
- •1 pound Yukon Gold potatoes
- •quartered
Cooking Instructions
- 1.
Wash sliced leeks and pat dry. Remove duck meat (with skin) from bones in large pieces, reserving meat and bones separately.
10 min
- 2.
Simmer prunes and Armagnac in a small saucepan until Armagnac is absorbed, about 3 minutes.
3 min
- 3.
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.
5 min
- 4.
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.
6 min
- 5.
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.)
30 min
- 6.
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.
15 min
- 7.
Discard bones and bay leaf from ragout, then season with salt and pepper and serve topped with duck confit.
5 min
