- Duck Pressure Cooker: Ideal for quickly and efficiently cooking duck confit.
- Le Creuset Dutch Oven: Excellent for slow-cooking dishes such as potato leek ragu.
- Heavy Duty Chef's Knife: Essential for cutting ingredients, particularly useful in preparing duck confit and vegetables.
- Potatoes Peeler: Necessary for peeling the required potatoes for the dish.
- Digital Kitchen Scale: Useful for ensuring precise measurements to improve recipe consistency.
- Cuisine Dice Set: For uniformly dicing leeks and onions.
- Mandoline Slicer: Handy tool for thinly slicing vegetables like potatoes.
- Meat Thermometer: Ensures that the duck confit reaches the appropriate internal temperature without overcooking.
- Immersion Blender: Useful in creating smooth potato leek ragu or pureeing ingredients directly in the cooking vessel.
- Stainless Steel Mixing Bowls: Versatile bowls for various kitchen tasks from mixing to serving.
- Sous Vide Cooker (optional): Provides precise temperature control, though optional based on chosen cooking method.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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