Ingredients
- 3 peeled Sweet Potatoes
- 2 cloves peeled Garlic
- 125 mL (½ cup) Cream
- 60 mL (¼ cup) Butter
- 4 legs (canard confit) Duck
- Salt
- Freshly ground Pepper
Instructions
- In a large saucepan of boiling water, cook 2 sweet potatoes with garlic for about 15 minutes, until soft.
- Mash with cream and half of butter. Salt and pepper, to taste.
- Keep warm.
- Reheat duck legs and remove meat.
- Keep warm.
- Cut remaining sweet potato into very thin rounds.
- In a large frying pan, melt remaining butter over medium heat and cook rounds on both sides until golden.
- Place a round stacking mould on each of 4 plates.
- Divide mashed sweet potato among moulds.
- Top with duck meat then sweet potato rounds.
- Salt and pepper, to taste.Serve immediately.
Note: You can use an empty food can with both ends removed, washed, instead of mould.
