Duck Thighs with Roasted Sweet Potatoes and Kale

Method

1. Roast the Vegetables: Preheat your oven to 200°C (180°C fan/Gas Mark 6). In a large bowl, toss the cubed sweet potatoes and chopped kale with 1 tbsp extra virgin olive oil, salt, and freshly ground black pepper. Spread the vegetables on a baking tray in a single layer. Roast for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender and the kale is crispy.

2. Sear and Bake the Duck: While the vegetables are roasting, season the duck thighs with the smoked paprika, garlic powder, salt, and freshly ground black pepper. Heat 1 tbsp extra virgin olive oil in a large frying pan over a medium heat. Sear the duck thighs skin-side down for 5–6 minutes, until the skin is crispy and golden brown. Flip the duck thighs and transfer them to the oven. Bake for an additional 25–30 minutes, or until the internal temperature reaches 75°C.

3. Serve: Let the duck thighs rest for 5 minutes before serving. Plate the crispy duck thighs alongside the roasted sweet potatoes and kale for a balanced and flavourful meal.

Nutrition Facts

Per serving