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Duck Casserole

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1 bags bag Sweet Potato Sweet Potato
1 tbsp tbsp Rapeseed Oil Rapeseed Oil
3 sprigs sprig Thyme Thyme
1 tsp tsp Cayenne pepper Cayenne pepper
1 tbsp tbsp Curry Powder Curry Powder
1 pinches pinch Salt Salt
0,5 pieces piece Chicken Stock Chicken Stock
2 large large Granny Smith Apple Granny Smith Apple
1 pieces piece Ginger Ginger
4 large large Duck Legs Duck Leg

Aromatic Duck Casserole

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1:40 hrs


  • 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.