My Duck Confit With The Best Sweet Potato Mash & Crispy Kale
Falling off the bone tender, yet crispy, served with the creamiest sweet potato mash and crunchy kale chips. This duck confit is perfection – can we say yum?
First off, let me just say that I ADORE confit duck. I mean, what’s not to love – crispy, salty, fall apart flesh which is far more affordable than the tired dinner party staples of lamb and beef! Done deal in my book.
If you are having a cold sweat flash back to that time you tried making a french dish for a dinner party, only to spend half the evening standing by the stove, desperately searing steaks while shouting small talk to your guests over the whirr of the extractor fan, fat flying everywhere and your perfectly planned outfit now smelling like Steak Au Poivre, don’t let yourself be daunted!
Duck confit is simple to prepare. Its perfectly suited to being made well in advance and finished without fuss.
Frequently Asked Questions
Can I cook this in a pan?
While technically doable, we wouldn’t advise it – the oven provides an even heat, and will protect you (and your clothing) from nasty fat splatters!
Can I use ordinary potatoes if I don’t have sweet potatoes?
Absolutely! However peel the potatoes, cut into wedges and cook them in boiling salted water until soft. Omit the maple syrup, and mash your potatoes with butter and milk or cream. Finish the mash with whole grain mustard to taste. This addition will compliment the duck well.