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For a smoother cup of tea or coffee
With the robust and versatile XL1500 Food Processor
Grilled to perfection with our contact toaster
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.
2 Gressingham duck legs
1 tsp Chinese five spice powder
1 tsp sea salt crystals
1 large sweet potato, about 400g (14oz)
a good knob of butter
1 tbsp chopped fresh coriander or parsley
freshly ground black pepper
Preheat oven to 180C/350F/M4.
Prick the duck legs well so the fat can escape during cooking.
Mix together the spice and salt and rub half into the duck skin.
Roast in a shallow dish for 30 minutes, pouring off the excess fat halfway through.
Meanwhile, peel the potato, cut into chunks and boil for 10-12 minutes until just tender. Drain and return to the pan with the
remaining spiced salt and butter. With the Dualit hand blender, whiz to a smooth purée. Season with pepper and stir in the chopped herbs.
Serve the cooked legs on a bed of the mash with some pan juices drizzled over the top.