Crispy Duck Leg with Sweet Potato Mash & Cherry Glaze

A vibrant dish showcasing a perfectly rendered crispy duck leg, balanced by a naturally sweet mashed potato and a tangy cherry reduction. This modern fusion plate offers a delightful contrast of textures and a sophisticated interplay of sweet and savory notes. Designed for a gourmet home dining experience.

Cooking time: 60 min · Difficulty: Medium · Servings: 2 · Cuisine: French · Category: Main Course

Ingredients

• 2 pieces Duck legs
• 500 grams Sweet potatoes, peeled and diced
• 30 grams Butter (unsalted)
• 50 ml Milk (whole fat)
• 150 grams Frozen pitted cherries
• 30 ml Red wine vinegar
• 15 ml Honey
• 5 grams Fresh rosemary, chopped
• to taste Salt
• to taste Black pepper, freshly ground

Instructions

1. Preheat your oven to 200°C (400°F) for approximately 15 minutes.
2. Score the skin of each duck leg in a crosshatch pattern, being careful not to cut into the meat.
3. Season the duck legs generously with salt and pepper on both sides.
4. Place the duck legs skin-side down in a cold, oven-safe skillet over medium-low heat.
5. Render the duck fat slowly for 15-20 minutes until the skin is golden brown and crispy, pouring off excess fat as it accumulates.
6. Flip the duck legs, transfer the skillet to the preheated oven, and roast for 20-25 minutes, or until cooked through and the internal temperature reaches 74°C (165°F).
7. While the duck roasts, place the diced sweet potatoes in a saucepan and cover with cold, lightly salted water; bring to a boil over high heat.
8. Boil the sweet potatoes for 15-20 minutes until very tender, then drain thoroughly.
9. Return the drained sweet potatoes to the saucepan, add butter and milk, and mash until smooth, seasoning with salt and pepper.
10. For the cherry glaze, combine frozen cherries, red wine vinegar, and honey in a small saucepan over medium heat.
11. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly and the cherries have softened.
12. Stir in the fresh rosemary and season the glaze with a pinch of salt and pepper.
13. Remove the duck legs from the oven and let them rest for 5 minutes before serving.
14. Plate each crispy duck leg alongside a generous scoop of sweet potato mash, then drizzle generously with the cherry glaze.

Nutrition (per serving)

Calories: 720 · Protein: 40g · Carbs: 55g · Saturated fat: 28g · Unsaturated fat: 25g · Fiber: 8g · Sugars: 25g · Sodium: 780mg

Make it yours

Tasteables generates personalized recipes like this from the ingredients you already have — with calories, macros, and a shopping list. Try it free.