Duck Confit with Potato Leek Ragout

Name: Duck Confit with Potato Leek Ragout
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 227 grams cremini mushrooms, trimmed and halved lengthwise; 237 milliliters dry white wine; 4 Confit Duck Legs at room temperature; 2 larges leeks (white and pale green parts only), halved lengthwise, then cut into 1-inch pieces (4 cups); 6 strips (3- by 1-inch) lemon zest; 237 milliliters reduced-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 4 strips (4- by 1-inch) orange zest; 177 milliliters pitted prunes, coarsely chopped; 3 larges thyme sprigs; 1 Turkish or 1/2 California bay leaf; 473 milliliters water, divided; 454 grams (1- to 1 1/2-inch) Yukon Gold potatoes, quartered

Duck Confit with Potato Leek Ragout might be just the Mediterranean recipe you are searching for. One portion of this dish contains approximately 53g of protein, 27g of fat, and a total of 681 calories. This recipe serves 4. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a gluten free and dairy free diet. A mixture of olive oil, cremini mushrooms, orange zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the prunes you could follow this main course with the Baked apples with prunes, cinnamon & ginger as a dessert.

Instructions

Wash sliced leeks and pat dry.

Ingredients you will need

Leek

Remove duck meat (with skin) from bones in large pieces, reserving meat and bones separately.

Ingredients you will need

Whole Duck

Meat

Simmer prunes and Armagnac in a small saucepan until Armagnac is absorbed, about 3 minutes.

Ingredients you will need

Armagnac

Prunes

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Mushrooms

Duck Fat

Pepper

Salt

Equipment you will use

Frying Pan

Transfer to a bowl.

Equipment you will use

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.

Ingredients you will need

Pepper

Leek

Salt

Cooking Oil

Equipment you will use

Frying Pan

Transfer to bowl with mushrooms.

Ingredients you will need

Mushrooms

Equipment you will use

Bowl

Bring wine, bay leaf, thyme, cloves, and zests to a boil in skillet, scraping up any brown bits.

Ingredients you will need

Bay Leaves

Clove

Thyme

Wine

Equipment you will use

Frying Pan

Add reserved bones, then broth and 1 cup water and simmer, covered, 15 minutes.

Ingredients you will need

Broth

Water

Add potatoes, leeks, and mushrooms (with any juices) and simmer, covered, 10 minutes.

Ingredients you will need

Mushrooms

Potato

Leek

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.)

Ingredients you will need

Potato

Pepper

Prunes

Water

Salt

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.

Ingredients you will need

Whole Duck

Meat

Equipment you will use

Frying Pan

Discard bones and bay leaf from ragout, then season with salt and pepper and serve topped with duck confit.

Ingredients you will need

Salt And Pepper