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Ingredients
| 1 bags bag | Sweet Potato Sweet Potato | ||
| Small | |||
| 1 tbsp tbsp | Rapeseed Oil Rapeseed Oil | ||
| 3 sprigs sprig | Thyme Thyme | ||
| 1 tbsp tbsp | Curry Powder Curry Powder | ||
| Mild | |||
| 1 pinches pinch | Salt Salt | ||
| 0 pieces piece | Chicken Stock Chicken Stock | ||
| 2 large large | Granny Smith Apple Granny Smith Apple | ||
| 1 pieces piece | Ginger Ginger | ||
| Fresh | |||
| 4 large large | Duck Legs Duck Leg | ||
| Sized | |||
Aromatic Duck Casserole
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1:40 hrs
(2)
Method
- Set your oven to 180°C.
- Lay the duck legs out in a baking tray & roast for 35 mins.
- Once cooked through, pour off the excess fat (reserving 2 tbsps) & set aside.
- Put the sweet potatoes in a casserole dish with 2 tbsps of the duck fat from the legs, the rapeseed oil, curry powder, cayenne pepper, ginger, salt & pepper.
- Mix well & cook in the oven for 20 minutes with the lid off.
- Remove from the oven, turn the potatoes over then add the apples, thyme, duck legs & chicken stock.
- Cover with a lid then cook for 20 more minutes with the lid on.
- Serve with chopped parsley.
