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Duck Duo and Mashed Sweet Potatoes with Lime

  • Preparation : 40 minutes
  • Cooking : 45 minutes
  • Portions : 6-8
duo canard


  • 4 Brome Lake duck legs confit (2 packages of 280 g)
  • 4 Brome Lake duck breasts
  • Salt and ground white pepper
  • Mashed sweet potatoes with lime (See Accompaniment)


  1. Servings: 6 to 8
    Preparation time: 40 minutes
    Advance preparation: 2 days for the puree
    Cooking time: 45 minutes

  2. Pre-heat the oven to 190 °C (375 °F). Place the duck legs on a large baking sheet covered with aluminum foil. Set aside.

  3. Make criss-cross incisions in the fat of the duck breasts, without piercing the flesh. Season both sides with salt and pepper. Set aside.

  4. Place the baking sheet in the oven and heat the duck legs confit for about 20 minutes.

  5. Preheat a large ovenproof skillet over medium-high heat. When it is hot, sear the duck breast for 2 minutes, skin side down. Turn them over and immediately put them in the oven to finish cooking for 10 to 12 minutes, with the confit on the same sheet. Remove the baking sheet from the oven and cover the duck breasts loosely with aluminum foil. Let stand for 5 minutes.

  6. Arrange the mashed sweet potatoes with lime on a large serving platter, and then place the duck legs on top. Slice the duck breasts diagonally and arrange on the mashed sweet potatoes with lime. Serve immediately at the table.


Mashed sweet potatoes with lime

  • 4 medium sweet potatoes, peeled and quartered
  • 3 to 4 medium carrots, peeled and sliced
  • 15 ml (1 tbsp) sea salt
  • 90 ml (6 tbsp) butter
  • 15 ml (1 tbsp) chicken broth concentrate
  • Juice and grated zest of 2 thoroughly washed (or organic) limes
  • 1 medium red onion, chopped
  • Onion granules
  • 5 ml (1 tsp) finely grated nutmeg
  • Fresh ground pepper

Add the two vegetables to a large saucepan, then add the sea salt. Add enough cold water to just cover the vegetables, and bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender.

Drain the water from the pot using the lid, and keep some of the cooking water. Add the rest of the ingredients, including a generous amount of pepper. Mash thoroughly using a potato masher, and add a little water or milk if the mash is too thick. Serve immediately.

Recipe developed by Nicolas Vallée, professional chef

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