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. 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

  1. Heat olive oil in a large skillet over medium heat. Sear duck legs until browned. Remove and set aside.
  2. Add onion and garlic to the skillet. Cook until softened, about 5 minutes.
  3. Deglaze the skillet with red wine, scraping up browned bits. Add chicken stock and rosemary.
  4. Return duck legs to the skillet. Cover and simmer for 1.5 hours until tender.
  5. Serve the braised duck over mashed sweet potatoes, drizzled with the rich sauce.
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