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Duck Confit With Potato Leek Ragout

Nutrition per serving    (USDA % daily values)
CAL
687
FAT
48%
CHOL
0%
SOD
6%

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Ingredients for 4 servings

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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