Ingredients
Serves 4
- 4 confit duck legs
- 4 medium sweet potato (approx. 1kg) – peeled and cut in chunks
- 2 medium red onions
- 6 plums cut in half stones removed
- 2 whole garlic cut in half
- A bunch of rosemary, leaves chopped
- 1 small orange, cut in quarters
- 2 tablespoons of honey
- 2 tablespoons of soy sauce
- A small knob of ginger
Method
- Pre heat the oven to 220C
- In a small bowl, mix the soy, honey and grated ginger.
- In a large bowl, mix the onion, sweet potato, garlic, plums, rosemary together, lightly squeeze the orange quarters and add the orange quarters to the bowl
- Season with salt and pepper then pour over the ginger, soy and honey.
- Transfer to a large roasting dish and lay the confit duck legs on top.
- Roast in the oven for 20 minutes at which point the sweet potatoes should be soft and the duck crispy.
