Duck and Yam Gratin
1 hr 30 min.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Rub the duck legs with half of the olive oil then season well. Arrange on a roasting tray and roast for 30-40 minutes until cooked. Remove and allow to cool.
Meanwhile, cook the sweet potato in a large saucepan of boiling, salted water until tender; usually 20 minutes. Drain and allow to cool before pureeing the sweet potato with the rest of the olive oil and some seasoning in a food processor until smooth.
Remove the meat from the duck legs and arrange in the base of a shallow 12 inch cast iron pan. Spread the sweet potato puree on top of the duck and level the surface. Sprinkle the polenta evenly on top.
Bake for for 15-20 minutes until the polenta is golden and crunchy and the sweet potato and duck are piping hot. Remove and allow to stand for a few minutes before serving.