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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

Method

  • STEP 1

    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 ½ tsp salt and sprinkle a little on each leg. Roast for 1 hour. Spoon off almost all the fat (save it for roast potatoes if you like), then add the wine and return to the oven for 20 minutes to finish cooking.

  • STEP 2

    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.

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