Red Wine Duck Legs with Sweet Potato Mash

Preheat the oven to 190C. Place the duck legs in a roasting tin, and nestle in the shallots and bay leaves. Mix the allspice with a pinch of salt and sprinkle onto each leg, then roast for an hour. Spoon off most of the fat and add the wine to the tin, then roast for another 20 mins.
Boil the sweet potato chunks until tender, then mash with butter and nutmeg. Season well, then scoop onto 6 plates and serve with the roast duck legs, some shallots and a drizzle of the sauce from the tin.

90 mins

6 serving

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