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Duck legs with sweet potato puree and roasted apples
Duck legs roasted until crisp with apple wedges, served with smooth, buttery sweet potato puree. An oven-roasted fall meal that serves 4.
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- Prep time
- 15 min
- Cook time
- 1 hr 45 min
- Total time
- 2 hr
- Servings
- 4 servings
- Difficulty
- Medium
Duck legs with sweet potato puree make a fall meal: slow-roast the legs until tender, add apple wedges toward the end, and serve with smooth sweet potato puree. The sweetness of the sweet potatoes and apples balances the rich duck meat.
Ingredients
Duck legs
Puree
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Instructions
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Roast the duck legs
1 hr 20 minPreheat the oven to 170 °C (340 °F). Pat the duck legs dry with a paper towel, season with salt and pepper, and place skin-side down in a roasting pan. Pour in the water, cover, and roast for 1 hour. Then turn the legs skin-side up, uncover, and increase the oven temperature to 200 °C (400 °F).
Add the apples
25 minCore the apples and cut them into wedges. Arrange them around the duck legs and roast for another 25 minutes, until the skin is crisp and the apples are tender.
Make the puree
25 minWhile the duck roasts, peel and dice the sweet potatoes. Boil them in salted water until tender, about 15–20 minutes. Drain and mash with the butter, warm milk, salt, and nutmeg until smooth.
Serve
Serve the duck legs with the puree and roasted apples, drizzled with the pan juices.
Tip: Choose firm, tart apples for roasting. Sweet, mealy apples would break down into mush.
This recipe was translated from the Slovak original: Kačacie stehná s batatovým pyré a pečenými jablkami
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