Best 6 Duck Confit With Potato Leek Ragout Recipes

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Duck confit is a classic French dish that is made with duck legs that have been cured in salt and herbs, then cooked slowly in their own fat. The result is a tender, flavorful meat that can be served with a variety of sides. This article provides two recipes for duck confit: one for the duck confit itself, and one for a potato leek ragout that is the perfect accompaniment.

The duck confit recipe is fairly simple, but it does take some time to prepare. The duck legs are first cured in a mixture of salt, herbs, and spices for 24 hours. Then, they are cooked slowly in their own fat for several hours, until they are tender and fall off the bone.

The potato leek ragout is a hearty and flavorful dish that is made with leeks, potatoes, and bacon. The leeks and potatoes are cooked in butter until they are soft, and then the bacon is added. The ragout is then simmered until it is thick and creamy.

Both the duck confit and the potato leek ragout can be made ahead of time, making them a great option for busy weeknights. They can also be served together or separately, depending on your preference.

Let's cook with our recipes!

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.

VENETIAN DUCK RAGU



Venetian duck ragu image

Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle

Provided by Cassie Best

Categories     Main course

Time 2h45m

Number Of Ingredients 15

1 tbsp olive oil
4 duck legs
2 onions, finely chopped
2 fat garlic cloves, crushed
2 tsp ground cinnamon
2 tsp plain flour
250ml red wine
2 x 400g cans chopped tomatoes
1 chicken stock cube, made up to 250ml
3 rosemary sprigs, leaves picked and chopped
2 bay leaves
1 tsp sugar
2 tbsp milk
600g paccheri or pappardelle pasta
parmesan, grated, to serve

Steps:

  • Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
  • Carefully lift the duck legs out of the sauce and place on a plate - they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
  • Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.

Nutrition Facts : Calories 505 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.9 milligram of sodium

DUCK RAGù WITH CREAMY POLENTA



Duck Ragù with Creamy Polenta image

Duck Ragù with Creamy Polenta

Provided by Donna Hay

Categories     Duck     Sauté     Kid-Friendly     Dinner     Hominy/Cornmeal/Masa     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 18

1 (4 1/2-pound) whole duck, cut into pieces, skin scored
Sea salt and cracked black pepper
1 leek, white part only, sliced
4 cloves garlic, sliced
3 1/2 ounces smoked pancetta, chopped
10 sprigs thyme
2 tablespoons tomato paste
1/3 cup malt vinegar
1 (14-ounce) can chopped tomatoes
2 1/2 cups port
Amaranth leaves, to serve
Creamy Polenta:
1 liter milk
1 cup instant polenta
1/4 cup (1/2 stick) unsalted butter, chopped
1/2 cup whipping cream
1 1/2 cups finely grated Parmesan, plus extra to serve
Sea salt and cracked black pepper

Steps:

  • Heat a large heavy-based pot over medium heat. Add the duck, skin-side down, sprinkle with salt and pepper and cook for 7-8 minutes on each side or until browned. Remove from the pot and set aside. Drain the fat, reserving 1 tablespoon in the pot, and discard.
  • Add the leek, garlic, pancetta and thyme to the pot. Cook for 4-5 minutes or until browned. Add the tomato paste and vinegar and stir to combine. Add the tomatoes, port and the duck and bring to a boil. Cover with a tight-fitting lid, reduce the heat to low and cook for 1 hour 30 minutes or until the duck is very tender.
  • Remove the duck from the liquid and allow to cool slightly. Shred the meat, using 2 forks, discarding the bones and skin. Return the shredded meat to the pot, stir to combine and keep warm.
  • To make the creamy polenta, place the milk in a large pot over medium heat and bring to a simmer. Gradually whisk in the polenta and cook, whisking continuously, for 2-3 minutes or until thickened. Add the butter, cream, Parmesan, salt and pepper and whisk to combine. Divide the polenta among serving plates, then top with the duck ragù, amaranth leaves and extra Parmesan to serve.

EASY DUCK CONFIT



Easy Duck Confit image

The name of this recipe may seem laughable. Isn't confit meant to be an arduous, messy, not-really-easy thing to make at home? Doesn't it involve large quantities of hot liquid fat and even larger reserves of patience? Surely chefs have a trick to getting those duck legs to be so rich, so luxurious? This version is not traditional, and it is still a time investment for home cooks (the legs are cured for 24 hours, and then cooked for about 3 ½ hours more). But by allowing the duck legs to cook in their own rendered fat, rather than adding quarts of extra fat to the pan, you have a recipe that is far less of a pain to both prepare and clean up. And the method is truly simple, with results that are just as outrageously good. The duck lasts for at least 5 days in the refrigerator, and should be reheated in a 350-oven until warm. Then run the legs under the broiler until crisp.

Provided by Melissa Clark

Categories     dinner, easy, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1 bay leaf, crumbled
8 moulard duck legs (about 4 pounds total), rinsed and patted dry but not trimmed
Roasted potatoes, noodles or sturdy salad greens for serving
Bitter salad greens such as arugula, chicory and/or radicchio, for serving

Steps:

  • In a small bowl, combine salt, pepper, thyme and bay leaf pieces. Sprinkle duck generously with mixture. Place duck legs in a pan in one layer. Cover tightly with plastic wrap and refrigerate for 24 hours.
  • The next day, heat oven to 325 degrees.Place duck legs, fat side down, in a large ovenproof skillet, with legs fitting snugly in a single layer (you may have to use two skillets or cook them in batches). Heat duck legs over medium-high heat until fat starts to render. When there is about 1/4 inch of rendered fat in pan, about 20 minutes, flip duck legs, cover pan with foil, and place it in oven. If you have used two pans, transfer duck and fat to a roasting pan, cover with foil and place in oven.
  • Roast legs for 2 hours, then remove foil and continue roasting until duck is golden brown, about 1 hour more. Remove duck from fat; reserve fat for other uses.
  • Serve duck hot or warm, over roasted potatoes or noodles or sturdy salad greens.

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

Tips:

  • To achieve crispy duck skin, ensure the duck is thoroughly dry before cooking. Pat it dry with paper towels, both inside and out.
  • Don't overcrowd the duck legs in the pan when searing. Give them enough space to brown properly.
  • When cooking the duck legs in the oven, baste them regularly with the rendered fat to keep them moist and flavorful.
  • To make sure the duck legs are cooked through, use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C).
  • For the potato-leek ragout, use a combination of yellow and red potatoes for a more colorful dish.
  • Make sure to wash and trim the leeks thoroughly before slicing them. You want to remove any dirt or grit.
  • If you don't have white wine on hand, you can substitute chicken broth or water.
  • To thicken the ragout sauce, add a small amount of cornstarch or flour mixed with water. Stir it in until the sauce reaches the desired consistency.

Conclusion:

Duck confit with potato-leek ragout is a classic French dish that is sure to impress your guests. The duck legs are slow-cooked in their own fat until they are fall-off-the-bone tender, and the rich, flavorful ragout is the perfect accompaniment. This dish is best served with a side of crusty bread to soak up all the delicious sauce.

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