Name: Duck Confit with Potato Leek Ragout
Cook time: 25 min
Total time: 1 hr
Yield: Makes 4 (main course) servings
Ingredients: 2 large leeks (white and pale green parts only), halved lengthwise, then cut into 1-inch pieces (4 cups); 4 Confit Duck Legs at room temperature; 3/4 cup pitted prunes, coarsely chopped; 1/4 cup Armagnac or Cognac; 2 tablespoons rendered duck fat or extra-virgin olive oil; 1/2 pound cremini mushrooms, trimmed and halved lengthwise; 2 tablespoons extra-virgin olive oil; 1 cup dry white wine; 1 Turkish or 1/2 California bay leaf; 3 large thyme sprigs; 2 whole cloves; 6 strips (3- by 1-inch) lemon zest; 4 strips (4- by 1-inch) orange zest; 1 cup reduced-sodium chicken broth; 2 cups water, divided; 1 pound (1- to 1 1/2-inch) Yukon Gold potatoes, quartered

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Duck Confit with Potato Leek RagoutRomulo Yanes

This rustic, one-dish meal incorporates ingredients that southwestern France is known for: prunes, Armagnac, leeks, potatoes, and mushrooms. The ragout's combination of sweet, salty, and earthy acts as a complex backdrop for the duck.

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