800g sweet potatoes, peeled and cut into large, even-sized chunks
a small piece of ginger, peeled and finely chopped
2 tbsp sunflower oil
2 Granny Smith apples, cored and each cut into 6 wedges
a few fresh sage leaves or sprigs of fresh thyme
4 confit duck legs
Method
Preheat the oven to 180°C.
Put the sweet potatoes and ginger in a roasting tin.
Drizzle over the oil and season with salt and pepper, tossing to coat.
Roast in the oven for 20 minutes.
Remove the tray from the oven and turn the potatoes over, then add the apples and fresh herbs.
Scrape off the excess fat from the duck legs, then put them on top of the sweet potatoes and apples, skin side up. Put the tray back in the oven and cook for 20 more minutes. Serve hot.
