Duck Confit with Sweet Potato Mash
A rich and flavorful duck confit served with a side of creamy sweet potato mash.
Ingredients - Serves 4
- Salt and pepper - To taste
- Milk - 1/2 cup
- Butter - 4 tablespoons
- Sweet potatoes - 4 large
- Duck fat - 4 cups
- Thyme - 4 sprigs
- Garlic - 4 cloves, minced
- Salt - 2 tablespoons
- Duck legs - 4
Let's Get Started
- Rub the duck legs with salt, garlic, and thyme. Let sit in the refrigerator for 24 hours.
- Preheat the oven to 300°F.
- Rinse the duck legs and pat dry. Place in a deep baking dish.
- Melt the duck fat and pour over the duck legs. The legs should be completely submerged.
- Bake for 3 hours, or until the meat is tender and easily pulls away from the bone.
- While the duck is cooking, peel and chop the sweet potatoes. Boil until tender, about 20 minutes.
- Drain the sweet potatoes and return to the pot. Add the butter and milk, and mash until smooth. Season with salt and pepper.
- Serve the duck confit over the sweet potato mash.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Calories: 600
- Fat: 30g
- Carbs: 40g
- Protein: 50g
- Sodium: 800mg
- Sugar: 10g
