DUCK CONFIT WITH POTATO LEEK RAGOUT
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
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.
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zay the king
[email protected]This duck confit recipe is a bit time-consuming, but it's worth it. The duck was tender and juicy, and the ragout was flavorful and creamy. I served it with a side of roasted potatoes and it was a perfect meal.
t gold t gold
[email protected]This duck confit recipe is a great way to use up leftover duck. The duck was tender and juicy, and the ragout was flavorful and creamy. I served it with a side of rice and it was a delicious meal.
SHEKU CONTEH
[email protected]This recipe is a keeper. The duck was cooked to perfection and the ragout was creamy and flavorful. I served it with a side of roasted vegetables and it was a hit with my family.
Robin He
[email protected]This was my first time making duck confit and it turned out great. The duck was tender and juicy, and the ragout was delicious. I'll definitely be making this again.
Pursottam marasini
[email protected]I'm a big fan of duck confit and this recipe didn't disappoint. The duck was perfectly cooked and the ragout was rich and flavorful. I'll definitely be making this again.
Reginald Chike
[email protected]This duck confit recipe is easy to follow and the results are amazing. The duck is tender and juicy, and the ragout is flavorful and creamy. I served it with a side of roasted potatoes and it was a perfect meal.
Thomas Whatley
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of duck, but I was pleasantly surprised. The duck was cooked perfectly and the ragout was delicious. I'll definitely be making this again.
lwz Charl
[email protected]This duck confit recipe is a great way to impress your guests. The duck is cooked to perfection and the ragout is rich and flavorful. I highly recommend this recipe.
Mbk Khan
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The duck was incredibly tender and the ragout was delicious. I'll definitely be making this again.
Amaechi Chikerenma
[email protected]I've made this duck confit recipe several times and it's always a hit. The duck is always juicy and tender, and the ragout is a great way to use up leftover vegetables.
these PA parts
[email protected]This duck confit recipe is a winner! The duck was fall-off-the-bone tender and the potato-leek ragout was creamy and flavorful. I served it with a side of roasted Brussels sprouts and it was a perfect meal.