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Ingredients
US|METRIC
4 SERVINGS
- 2 leeks (large, 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 prunes (pitted, coarsely chopped)
- 1/4 cup armagnac (or Cognac)
- 2 Tbsp. rendered duck fat (or extra-virgin olive oil)
- 1/2 lb. cremini mushrooms (trimmed and halved lengthwise)
- 2 Tbsp. extra-virgin olive oil
- 1 cup dry white wine
- 1 California bay leaf (Turkish or 1/2)
- 3 thyme sprigs (large)
- 2 whole cloves
- 6 strips lemon zest (3- by 1-inch)
- 4 strips orange zest (4- by 1-inch)
- 1 cup reduced sodium chicken broth
- 2 cups water (divided)
- 1 lb. yukon gold potatoes (1- to 1 1/2-inch, quartered)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium170mg7% |
| Potassium1070mg31% |
| Protein15g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber7g28% |
| Sugars12g |
| Vitamin A20% |
| Vitamin C40% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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