Roast duck legs with sweet potato mash
Duck legs are a much cheaper option than duck breasts and are really easy to cook
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1½ hours
- Heat the oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a large roasting tin and tuck the shallots and bay leaves around the legs. Mix the allspice with 1/2 tsp salt and sprinkle a little on each leg. Roast for 1 hour. Spoon off almost all the fat (save for roast potatoes if you like), then add the wine and return to the oven for 20 minutes to finish cooking.
- Meanwhile, steam or simmer the sweet potato until tender, then mash with a large knob of butter and a grating of nutmeg and season well. Put a scoop of mash on each plate and lean a duck leg up against it, spoon some shallots and sauce around it and sprinkle with parsley.
Per serving
389 kcalories, protein 30.3g, carbohydrate 24.4g, fat 16.9 g, saturated fat 5.7g, fibre 2.7g, salt 0.46 g
Recipe from olive magazine, March 2008.
http://www.bbcgoodfood.com/recipes/5266/
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Ingredients
- 6 duck legs , pricked all over with a fork
- 12 shallots
- ¼ tsp allspice
- 2 bay leaves
- 300ml white wine
- a small bunch parsley , chopped
SWEET POTATO MASH
- 2 large sweet potatoes , peeled and cut into chunks
- butter
- nutmeg
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1½ hours
Ingredients
- 6 duck legs , pricked all over with a fork
- 12 shallots
- ¼ tsp allspice
- 2 bay leaves
- 300ml white wine
- a small bunch parsley , chopped
SWEET POTATO MASH
- 2 large sweet potatoes , peeled and cut into chunks
- butter
- nutmeg
Per serving
389 kcalories, protein 30.3g, carbohydrate 24.4g, fat 16.9 g, saturated fat 5.7g, fibre 2.7g, salt 0.46 g
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