Roast Duck Leg Recipe With Sweet Potato Mash

Roast duck legs with sweet potato mash

  • serves 6
  • Easy

Looking for something different to serve on a special occasion? This recipe serves 6, and the combination of tender duck legs with white wine and sweet potato mash is sure to please. Top tip: save the duck fat for tomorrow's roast potatoes.





  • duck legs 6, pricked all over with a fork
  • shallots 12
  • allspice ¼ tsp
  • bay leaves 2
  • white wine 300ml
  • parsley a small bunch, chopped


  • sweet potatoes 2 large, peeled and cut into chunks
  • butter
  • nutmeg


  • 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.

Nutritional Information

  • Kcals 389
  • Fat 16.9g
  • Saturates 5.7g
  • Carbs 24.4g
  • Fibre 2.7g
  • Protein 30.3g
  • Salt 0.46g