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Leek Confit

December 8, 2008

This past weekend was my birthday and I had friends over for moules et frites.  It was pretty good, if I do say so myself.  We started with two appetizers, then moved onto the mussels and fries.  I’ll post the recipes over the course of this week, but I wanted to start off with what I think was one of the best dishes, and was surprisingly simple.  It was a leek confit, or slow cooked leeks in butter.  I served it with thin slices of toasted baguette spread with goat cheese.  You could do many things with the confit- add it to a tart, pair it with eggs or an omelet for breakfast, or spread it on a sandwich.  If you try any great combinations, let me know!  This recipe is from Gourmet and makes about 3 cups.


4 T unsalted butter

4 leeks, cleaned and cut into 1/4″ slices (white and light green part only) (4 cups)

2 T water

1/2 t sea salt


Melt butter over medium heat in skillet with a lid.  When butter is melted, add leeks and stir to coat in butter.  Add water and salt, stir, and cover with lid.  Cook over low heat for 25 minutes, stirring frequently, until leeks are soft and tender.  Uncover and cook for 2-3 minutes until any excess liquid is cooked off.  Serve warm or at room temperature.

To make goat cheese crostini with leek confit:

Slice baguette into very thin (1/4″) rounds.  Place on baking sheet and toast at 425 degrees for 3-4 minutes, or until barely beginning to brown.  Spread plain goat cheese on each round and top with a tablespoon of the leek confit.

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