Recipes
Duck and Sweet Potato Casserole
This savory-sweet casserole pairs tender duck with creamy sweet potatoes, topped with a buttery pecan crust.
This savory-sweet casserole pairs tender duck with creamy sweet potatoes, topped with a buttery pecan crust. A nod to the flavors of the South and Midwest, it’s a versatile dish that works equally well as a main course or side dish. Hunters will love the combination of rich duck and the natural sweetness of locally grown ingredients.
- Prep Time: 25 minutes
- Cook Time: 1 hour
Ingredients
- 2 duck breasts, cooked and shredded
- 3 large sweet potatoes, mashed (garden or locally grown)
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1/2 cup pecans, chopped
- 2 tablespoons butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix mashed sweet potatoes with heavy cream, brown sugar, salt, and pepper.
- Spread half of the sweet potato mixture in a greased baking dish. Layer the shredded duck on top, then cover with the remaining sweet potato mixture.
- In a small bowl, mix pecans with melted butter and sprinkle over the casserole.
- Bake for 30-40 minutes, until the top is golden and bubbly. Serve warm.