Healthy sweet potato (perfect for low GI diets) makes a deliciously satisfying mash. Its slight sweetness makes it an excellent accompaniment to roasted spicy duck legs. Make the mash while the duck is cooking.

Shopping List

• 2 Gressingham duck legs
• 1 tsp Chinese five spice powder
• 1 tsp sea salt crystals
• 1 large sweet potato, about 400g (14oz)
• A large knob of butter
• 1 tbsp chopped fresh coriander or parsley
• Freshly ground black pepper

Method

1. Preheat oven to 180C/350F/M4.
2. Pierce the duck legs well so the fat can escape during cooking.
3. Mix together the spice and salt and rub half into the duck skin.
4. Roast in a shallow dish for 30 minutes, pouring off the excess fat halfway through.
5. Meanwhile, peel the potato, cut into chunks and boil for 10-12 minutes until just tender.
6. Drain and return to the pan with the remaining spiced salt and butter. With the Dualit Hand Blender, whizz to a smooth purée. Season with pepper and stir in the chopped herbs.
7. Serve the cooked legs on a bed of the mash with some pan juices drizzled over the top.