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Duck Confit with Sweet Potato Hash and Huckleberry Sauce

Recipe type: Entree



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


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.