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Duck Confit with Sweet Potato Hash and Huckleberry Sauce

Recipe type: Entree

Description

Ingredients

5 pounds
Sweet Potato Fingerlings (diced)
2 pounds
Brussels Sprouts
4  
Shallots (thinly sliced)
   
Salt & Pepper (to taste)
2 pounds
Duck Confit (skin removed and shredded)
2 pounds
Huckleberries
2⁄3 cups
Sugar
4 tablespoons
Raspberry Vinegar

Instructions

Preheat oven to 425° F. Place sweet potatoes, Brussels sprouts and shallots, onto sheet pans. Toss ingredients with olive oil, grape must, salt and pepper (enough to coat everything). Roast until potatoes are fork tender, about 30 minutes. Meanwhile, for the sauce, place huckleberries, sugar, vinegar and red wine in a saucepan. Stir well, bring to a boil, then simmer until slightly thickened, about 5-10 minutes. If desired, mash some of the berries with a potato masher or an immersion blender. Warm the duck confit in a sauté pan then toss with enough sauce to coat. Transfer potatoes to a serving dish, top with duck, add more sauce on top if desired.