Best 6 Duck Confit With Potato Leek Ragout Recipes

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Duck confit with potato leek ragout is a classic French dish that is both flavorful and satisfying. The dish consists of duck legs that have been preserved in salt and duck fat, then slow-cooked until tender. The potato leek ragout is a rich and creamy stew that is the perfect accompaniment to the duck. This article will provide a step-by-step guide to creating this delicious dish.

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DUCK CONFIT WITH POTATO LEEK RAGOUT



Duck Confit with Potato Leek Ragout image

Provided by Paul Grimes

Categories     Citrus     Duck     Mushroom     Potato     Dinner     Prune     Cognac/Armagnac     Leek     White Wine     Winter     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 (main course) servings

Number Of Ingredients 16

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 tablespoons rendered duck fat or extra-virgin olive oil
1/2 pound cremini mushrooms, trimmed and halved lengthwise
2 tablespoons 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 pound (1- to 1 1/2-inch) Yukon Gold potatoes, quartered

Steps:

  • 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.

DUCK RAGOUT



Duck Ragout image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 28

2 tablespoons olive oil
1/2 cup minced shallots
2 tablespoons chopped garlic
1 cup peeled, seeded and chopped tomatoes
2 cups shredded roasted duck breasts
2 1/2 cups duck reduction, recipe follows
1 tablespoon cold butter
1 tablespoon finely chopped fresh parsley
6 cups duck stock, recipe follows
1/2 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 bouquet garni
2 duck carcasses (about 4 pounds)
1 tablespoon olive oil
Salt
Freshly ground black pepper
3 cups chopped onions
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 head garlic, split in half
6 bay leaves
1 cup dry red wine
1/4 cup tomato paste
About 3 quarts water
10 sprigs fresh thyme
8 sprigs fresh parsley
1 teaspoon black peppercorns

Steps:

  • In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the shallots. Season the shallots with salt and pepper. Saute the shallots for 1 minute. Stir in the garlic and tomatoes. Season with salt and pepper. Saute for 2 minutes. Stir in the duck meat. Saute for 1 minute. Stir in the reduction and bring the liquid to a boil. Reduce to a simmer and cook for 3 to 4 minutes. Stir in the butter and parsley. Remove from the heat and re-season if necessary. Serve over mash potatoes or cheesy grits.
  • In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni. Bring the liquid up to a boil and reduce to a simmer. Simmer until the liquid reduces by half, about 1 1/2 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The reduction can be stored in the freezer in ice cube trays for 1 month.
  • Break and crack the carcass. In a large stockpot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month.

DUCK CONFIT



Duck Confit image

Provided by Emeril Lagasse

Categories     main-dish

Time P1DT2h15m

Yield 4 to 6 servings

Number Of Ingredients 9

4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved
1 tablespoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoon black peppercorns
1/2 teaspoon table salt
4 cups olive oil

Steps:

  • Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
  • Preheat the oven to 200 degrees F.
  • Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
  • Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
  • Remove the duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to 1 month.
  • The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful.

DUCK CONFIT WITH SAUTEED POTATOES



Duck Confit With Sauteed Potatoes image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds Long Island potatoes
2 preserved ducks, cut into serving pieces, cooked and browned as indicated in the original recipe
8 tablespoons duck fat from the duck confit (see recipe)
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon finely minced garlic
1 tablespoon finely chopped parsley

Steps:

  • Peel the potatoes and drop them into cold water until ready to cook. Drain. Slice the potatoes as thinly as possible. There should be about seven cups. Rinse the slices in cold water and drain. Pat dry.
  • Brown the ducks as indicated in the recipe and set aside.
  • Heat the duck fat in a large, heavy skillet and add the potatoes. Sprinkle with salt and pepper. Cook over high heat, shaking the skillet and stirring gently at times to redistribute the slices so that they cook evenly, about 12 minutes. Sprinkle with garlic. Toss the potatoes in the skillet and sprinkle with parsley. Serve the potatoes with the duck pieces.

DUCK CONFIT, THE RIGHT WAY



Duck Confit, the Right Way image

Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.

Provided by brujakitty

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time P1DT3h13m

Yield 8

Number Of Ingredients 9

1 shallot, minced
¼ cup evaporated cane sugar
¼ cup kosher salt
3 tablespoons coarsely ground black pepper
4 cloves garlic, minced
6 sprigs thyme, chopped
4 duck legs with thighs
4 duck wings, trimmed
4 cups duck fat

Steps:

  • Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
  • Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
  • Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
  • Preheat oven to 225 degrees F (110 degrees C).
  • Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
  • Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
  • Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

Nutrition Facts : Calories 554.4 calories, Carbohydrate 5.3 g, Cholesterol 137.8 mg, Fat 47.2 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 3103 mg, Sugar 2.3 g

CONFIT OF DUCK WITH HERBED POTATO CAKES



Confit of duck with herbed potato cakes image

This step-by-step guide will have you making this bistro classic like the professionals in no time - the meltingly tender meat is well worth the effort

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 12

1 tsp black peppercorn , roughly crushed
3 bay leaves , crushed or torn
small bunch thyme , half shredded, half left as sprigs
3 garlic cloves , unpeeled, roughly chopped
50g flaky sea salt
4 duck legs
2 jars (about 700g) duck or goose fat
sunflower oil (if required)
dressed salad leaves, to serve
2 potatoes
small handful parsley
1 garlic clove , finely chopped

Steps:

  • Mix the peppercorns, bay, shredded thyme, garlic and salt, then scatter a third of the salt mix over the base of a ceramic dish. Add the duck legs, skin-side up, in a single layer, and scatter over the remaining salt mix (Step 1, above). Cover with cling film and chill for at least 24 hrs.
  • Heat oven to 140C/120C fan/gas 1. Brush off any undissolved salt mix from the duck (Step 2). Tip the duck or goose fat into a large ovenproof pan and melt completely over a low heat until clear and just starting to bubble. Turn off the heat and slip in the duck legs (Step 3) - they need to be completely submerged, so top up with oil if required.
  • Put in the oven and cook for 2 hrs or until a skewer inserted in the duck meat goes in really easily (Step 4). Leave the duck legs to cool in the fat. When cool enough to handle, lift them back into the cleaned dish they were salted in. Pour the fat back over the duck legs (Step 5), trying to avoid the duck juices at the bottom of the pan. Cover with cling film and chill for 12 hrs or up to 2 weeks.
  • Heat oven to 200C/180C fan/gas 6. To make the potato cakes, boil the potatoes whole until just tender. When cool enough to handle, peel and coarsely grate. Mix the potatoes with 1 tbsp of the duck fat, the parsley and garlic, then season. Divide the mix into 4 and flatten into patties.
  • Pull the duck legs out of the fat (Step 6) and place, skin-side up, in a shallow ovenproof dish. Roast for 20 mins or until crisp all over. While the duck is cooking, heat a bit more of the duck fat in a frying pan and cook the potato cakes for 5 mins on each side until golden. Sit the duck on top of the potato cakes and serve with a few salad leaves around the plate.

Nutrition Facts : Calories 698 calories, Fat 52 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 2.1 milligram of sodium

Tips:

  • Choose high-quality duck legs: Opt for legs that are plump and have a good amount of fat, as this will contribute to the confit's richness and flavor.
  • Cure the duck legs properly: The curing process helps to preserve the duck legs and enhance their flavor. Make sure to follow the recipe's instructions carefully and allow the legs to cure for the specified time.
  • Use a heavy-bottomed pot for confit: This will help to distribute the heat evenly and prevent the duck legs from sticking to the bottom of the pot.
  • Cook the duck legs slowly: Confit is a slow-cooking dish, so be patient and allow the duck legs to cook for the full amount of time. This will help to render the fat and create tender, fall-off-the-bone meat.
  • Make the potato-leek ragout while the duck legs are cooking: This will allow the flavors to develop and meld together. Plus, it's a great way to use up any leftover leeks and potatoes you may have.
  • Serve the duck confit with the potato-leek ragout and your favorite sides: Some popular options include roasted vegetables, mashed potatoes, and a simple green salad.

Conclusion:

Duck confit is a classic French dish that is sure to impress your friends and family. With its rich, flavorful meat and crispy skin, it's a dish that is both delicious and elegant. The potato-leek ragout is the perfect accompaniment, adding a creamy, earthy flavor to the dish. So next time you're looking for a special meal to make, give duck confit a try. You won't be disappointed.

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