Recipes
Braised Duck with Sweet Potato Mash
This dish captures the soulful flavors of the South with tender, slow-braised duck served over creamy sweet potato mash.
This dish captures the soulful flavors of the South with tender, slow-braised duck served over creamy sweet potato mash. The rich, savory sauce is infused with (garden or locally grown) herbs, perfectly complementing the natural sweetness of the potatoes. A comforting and elegant recipe, it embodies the hospitality and bold tastes of Southern cooking, making it an excellent choice for a post-hunt feast.
- Prep Time: 40 minutes
- Cook Time: 2 hours
Ingredients
- 2 duck legs
- 2 cups chicken stock
- 1/2 cup red wine
- 1 onion, chopped (garden or locally grown)
- 2 garlic cloves, minced
- 2 cups sweet potatoes, mashed (garden or locally grown)
- 1 tsp rosemary (garden or locally grown)
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Sear duck legs until browned. Remove and set aside.
- Add onion and garlic to the skillet. Cook until softened, about 5 minutes.
- Deglaze the skillet with red wine, scraping up browned bits. Add chicken stock and rosemary.
- Return duck legs to the skillet. Cover and simmer for 1.5 hours until tender.
- Serve the braised duck over mashed sweet potatoes, drizzled with the rich sauce.