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Ingredients
- 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 POTATO MASH
- sweet potatoes 2 large, peeled and cut into chunks
- butter
- nutmeg
Method
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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.
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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
