Duck Confit with Potato Leek Ragout

Ingredients for Duck Confit with Potato Leek Ragout

• 2 large leeks (white and pale green parts only), halved lengthwise, then cut into 1-inch pieces (950ml )

• 4 cuisses de canard confites à température ambiante

• 110g pitted prunes, coarsely chopped

• 60ml Armagnac or Cognac

• 2 tablespoons rendered duck fat or extra-virgin olive oil

• 230g cremini mushrooms, trimmed and halved lengthwise

• 2 cuillères à soupe d'huile d'olive extra-vierge

• 240ml de vin blanc sec

• 1 feuille de laurier turc ou 1/2 feuille de laurier de Californie

• 3 large thyme sprigs

• 2 clous de girofle entiers

• 6 strips (3- by 1-inch) lemon zest

• 4 strips (4- by 1-inch) orange zest

• Bouillon de poulet à teneur réduite en sodium de 240 ml

• 475ml water, divided

• 450g (1- to 1 1/2-inch) Yukon Gold potatoes, quartered

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 teaspoons salt and 1/8 teaspoons 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 teaspoons salt and 1/8 teaspoons 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 240ml 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 teaspoons salt, and 1/4 teaspoons 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.