Recipes

Confit duck with ginger and apple

Confit duck with ginger and apple

Paul Flynn's face
Paul Flynn
Sat Nov 9 2019 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 50 mins
Ingredients
  • 4 confit duck legs
  • 800g sweet potatoes, peeled and cut into large, even chunks
  • 2 Granny Smith apples, each cut into six, then cores removed
  • Small knob of ginger, peeled and finely chopped
  • 2tbsp sunflower oil
  • Some sage leaves or thyme
  • Salt and pepper

1 Heat your oven to 180 degrees, or equivalent, then put the sweet potatoes in a roasting tray and add the oil, ginger, salt and pepper. Mix well and put in the oven for 20 minutes.

2 Remove from the oven, turn the potatoes over and then add the apples and the sage (or thyme).

3 Scrape the excess fat from the duck, then put the legs, skin side up, on top of the potatoes and apples.

4 Put back in the oven for 20 more minutes, then serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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