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 Confit Duck Legs at room temperature

• 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 matskedar extra jungfruolivolja

• 240 ml torrt vitt vin

• 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

• 240ml reduced-sodium chicken broth

• 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.

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