The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
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 | ||
| 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) |
Add ingredients to existing shopping list or create new one
Create new shopping listAromatic Duck Casserole
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
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.
