Ingredients
- 4 confit duck legs
- 800g sweet potatoes, peeled and cut into large, even chunks
- 2 Granny Smith apples, each cut into six, then cores removed
- Small knob of ginger, peeled and finely chopped
- 2tbsp sunflower oil
- Some sage leaves or thyme
- Salt and pepper
1 Heat your oven to 180 degrees, or equivalent, then put the sweet potatoes in a roasting tray and add the oil, ginger, salt and pepper. Mix well and put in the oven for 20 minutes.
2 Remove from the oven, turn the potatoes over and then add the apples and the sage (or thyme).
3 Scrape the excess fat from the duck, then put the legs, skin side up, on top of the potatoes and apples.
4 Put back in the oven for 20 more minutes, then serve.
