Duck and Sweet Potato Casserole

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

  1. Preheat the oven to 350°F (175°C). In a bowl, mix mashed sweet potatoes with heavy cream, brown sugar, salt, and pepper.
  2. 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.
  3. In a small bowl, mix pecans with melted butter and sprinkle over the casserole.
  4. Bake for 30-40 minutes, until the top is golden and bubbly. Serve warm.
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