Duck Confit with Potato Leek Ragout

Duck Confit with Potato Leek Ragout
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons rendered duck fat or extra-virgin olive oil
  • 3 large thyme sprigs
  • 2 whole cloves
  • 2 tablespoons extra-virgin olive oil
  • ¾ cup pitted prunes
  • 1 Turkish bay leaf
  • 1 pound Yukon Gold potatoes
  • + 9 more ingredients
    • 2 large leeks
    • 1 cup reduced-sodium chicken broth
    • 4 Confit Duck Legs
    • ¼ cup Armagnac or Cognac
    • 1 cup dry white wine
    • 4 strips orange zest
    • ½ pound cremini mushrooms
    • 2 cups water
    • 6 strips lemon zest

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 hea...

View full recipe at Epicurious

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