Confit Duck with Sweet Potato Purée

Name: Confit Duck with Sweet Potato Purée
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: Francia konyha
Ingredients: 4 duck legs; (3 sprigs fresh) rosemary; 1 head garlic; Melted duck fat, enough to cover; Salt to taste; Freshly ground mixed peppercorns (or crushed in a mortar); 1 kg sweet potato; 120 g butter; Salt

4 servings

Buy all ingredients right below the recipe

INGREDIENTS FOR THE DUCK

4 duck legs
(3 sprigs fresh) rosemary
1 head garlic
Melted duck fat, enough to cover
Salt to taste
Freshly ground mixed peppercorns (or crushed in a mortar)

INGREDIENTS FOR THE SWEET POTATO PURÉE

1 kg sweet potato
120 g butter
Salt

PREPARATION

1
Wash the duck legs thoroughly, clean them, pat dry with paper towels, season with salt and pepper, then place them in a heatproof dish.
2
Add the peeled, chopped garlic, rosemary, and cover with enough fat to submerge.
3
Bake in an oven preheated to 140 degrees Celsius for approximately 3 hours until done.
4
The baking time also depends on the size of the legs and the dish.

PREPARATION OF CREAMY SWEET POTATO PURÉE:

1
You can serve it with red cabbage salad to taste.
2
Peel one kilogram of sweet potatoes and cook until soft in lightly salted water, then drain the cooking liquid and, while still hot, add 120 g of butter and purée with an immersion blender.

PREPARATION TIME

1
1 hour, plus 3 hours baking

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