Duck Legs with Sweet Potato Rösti and Red Wine Gravy

Happy Friday everyone!

I haven’t done very much at all today.  Read a book, had a nice chat with Middle Brother, did a load of washing – very dull.  I decided that I needed to add some excitement to my day in what I was doing for dinner, and the first thing A Man said when he came home was that something smells good, so I must be doing something right!

We’ve been getting all sorts of ‘exotic’ foods in at work recently, including white sweet potato.  Honestly, I don’t think the flavour is much different to ordinary orange sweet potato, but the flesh is slightly firmer.  I’ve used it here, but obviously ordinary sweet potato would work just as well.  Similarly, play around with the jam used in the gravy.  I had rhubarb and ginger, which worked particularly well, but others would be equally good, including blackcurrant, damson, plum, ginger preserve or marmalade.

Much love

Gemma xx

Duck Legs with Sweet Potato Rösti and Red Wine Gravy

Duck legs prepared and cooked like this, although I placed about half a dozen garlic cloves under the duck before cooking
2 onions, sliced finely
Butter
Sugar
Flour
Half a bottle of red wine
1 dessertspoon of jam
Vegetable stock
Mushrooms, sliced
Sweet potato, grated finely
Salt and pepper
Cornflour

  1. Prep your duck and cook on a low heat following these instructions.
  2. Heat some oil and butter in a frying pan and add the onions.  Immediately turn down to a low heat and cook until soft and caramelised, stirring occasionally.
  3. Stir a little sugar into the onions, and enough flour to create a thick roux with the butter.  Gradually add the wine, stirring continuously to ensure no lumps are formed.  Melt the jam into the gravy and add vegetable stock until it is of the desired consistency.  Season to taste and add the mushrooms.  Cook until the mushrooms are soft and the gravy has reduced slightly.
  4. Season the grated sweet potato well and add a couple of spoons of cornflour to bind it.  Remove the duck from the fat (reserving the fat) and place on an oven tray to crisp the skin.  Turn the oven up to a medium-high temperature.
  5. Heat some butter or duck fat in an ovenproof pan.  Shape the sweet potato into patties and fry until browned on each side, flipping carefully to prevent them from breaking up.  Place in the oven for 10 – 15 minutes until cooked through.
  6. Serve the duck leg on top of the rösti, with the gravy poured wankily around the edge of the food.

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