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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Ronela Raphela
[email protected]I've tried a few different duck confit recipes, but this one is by far the best.
bk mizan
[email protected]This is one of my favorite duck confit recipes. It's always a hit when I make it.
Bimbo27 Adeola
[email protected]I made this dish for a dinner party and everyone raved about it. The duck confit was so tender and flavorful and the potato leek ragout was the perfect accompaniment.
Manisha Gurung
[email protected]This recipe is a keeper! I'll definitely be making it again.
Damari Stewart
[email protected]I'm not a big fan of duck, but I loved this recipe! The duck was cooked perfectly and the potato leek ragout was amazing.
Orel Ben Yosef
[email protected]Overall, this was a good recipe. The duck confit was flavorful and the potato leek ragout was creamy and delicious. I would definitely make this dish again.
Kenneth Ken
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler duck confit recipes in the future.
chance smulders
[email protected]The duck confit was a bit dry for my taste, but the potato leek ragout was delicious.
Hundaol Tesfaye
[email protected]I love the combination of flavors in this dish. The duck is rich and savory and the potato leek ragout is creamy and herbaceous. It's a perfect meal for a special occasion.
Ranjit Mahato
[email protected]This recipe was a bit more time-consuming than I expected, but it was well worth it. The duck confit was incredibly tender and the potato leek ragout was the perfect accompaniment.
Kai Blood
[email protected]I've made this duck confit recipe several times now and it's always a winner. The duck is always moist and juicy and the ragout is creamy and flavorful.
Mushfika Monami
[email protected]This duck confit recipe with potato leek ragout was a hit at our dinner party! The duck was tender and flavorful and paired perfectly with the creamy potato leek ragout. The recipe was easy to follow and resulted in a restaurant-quality dish.