Duck confit loaded sweet potato

Posted on April 3, 2012


Confit is a French method of preserving meat, using garlic and other spices, and then cooking the meat in it’s own fat.  I got my duck confit from maple leaf farms, but I have seen it other places as well.  If you don’t have confit, use leftover roasted duck, or even some leftover roasted chicken.  Serve this with a simple side salad and a glass of red wine for an elegant and easy weeknight meal.

two medium sweet potatoes

two duck confit legs

two carrots

1 tsp minced garlic

1 tsp minced shallots

1 tsp paprika

1/2 tsp cayenne

a pinch of cinnamon

1/2 tsp allspice

1 Tbsp duck fat

Wrap potatoes in foil and bake on 375 for about 30 minutes, or until potatoes give if you squeeze them.  Meanwhile pull duck meat off the bone and shred into small pieces.  Mince carrots, garlic and shallots.  Heat duck fat in a skillet and add carrots cooking until they begin to soften, then add shallots, garlic and spices cooking until they become fragrant 2-3 minutes.  Add shredded confit and heat through tossing with spices and carrots until coated well.  Remove potatoes from foil and slice down the middle lenthwise squeezing the ends a bit to open them up.  I like to mix in a little clarified butter, cinnamon and agave nectar to my potato.  Divide meat mixture among potatoes and serve.  Enjoy!



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