Duck Confit With Potato Leek Ragout Recipes

DUCK CONFIT WITH POTATO LEEK RAGOUT

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.

DUCK CONFIT WITH SAUTEED POTATOES

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.