Duck confit is a wonderfully crisp and juicy any-night treat, but the real star of this show is the sweet potato. Roasted for 30 mins, the flesh becomes as sweet as toffee, balanced by the heat and aromatics of the spice coating.
For the duck
2 duck legs
6 tbsp duck or goose fat
2 Allspice berries
3 whole black peppercorns
1 sprig thyme
For the sweet potato wedges
4 sweet potatoes, peeled and sliced lengthways into thick wedges
1 tbsp olive oil
1 tsp coriander seeds, crushed
3 whole dried chillies, crushed
1 tsp Chinese 5-spice powder
1 tsp salt
1. Put the duck legs, duck/goose fat, Allspice berries, peppercorns and thyme into a slow cooker or casserole dish with a tight-fitting lid. Turn the slow cooker to LOW and cook for 3-4 hours until the leg meat is very tender. If using a casserole dish, put into the oven pre-heated to 140C/Gas 2 and cook for 2-3 hours.
2. Remove the legs from the fat and loosely wrap in tin foil. This can be done a day in advance or until you’re ready to serve.
3. Toss the sweet potato wedges in the spices and oil. Pre-heat the oven to 180C/Gas 4 and cook for 30-35 mins until the sweet potatoes are tender.
4. Meanwhile, open the tin foil parcel containing the duck legs and put in the oven alongside the sweet potatoes. Cook for 15-20 mins until the skin is very crispy.
5. Serve the duck and sweet potatoes with buttered Savoy cabbage.