Preparation
Set your oven to 180°C.
Lay the duck legs out in a baking tray & roast for 35 mins.
Once cooked through, pour off the excess fat (reserving 2 tbsps) & set aside.
Put the sweet potatoes in a casserole dish with 2 tbsps of the duck fat from the legs, the rapeseed oil, curry powder, cayenne pepper, ginger, salt & pepper.
Mix well & cook in the oven for 20 minutes with the lid off.
Remove from the oven, turn the potatoes over then add the apples, thyme, duck legs & chicken stock.
Cover with a lid then cook for 20 more minutes with the lid on.
Serve with chopped parsley.