Muslos de pato asados con puré de boniato

Ingredientes

• 6 duck legs pricked all over with a fork
• 12 shallots
• 1/4 tsp allspice
• 2 bay leaves
• 300 ml white wine
• a small bunch parsley chopped
• 2 large sweet potatoes peeled and cut into chunks
• butter
• nutmeg

Preparación

1. 1

   Heat the oven to 190c/fan 170c/gas 5. Put the duck legs in one layer in a large roasting tin and tuck the shallots and bay leaves around the legs. Mix the allspice with ½ tsp salt and sprinkle a little on each leg. Roast for 1 hour. Spoon off almost all the fat (save it for roast potatoes if you like), then add the wine and return to the oven for 20 minutes to finish cooking.

2. 2

   Meanwhile, steam or simmer the sweet potato until tender, then mash with a large knob of butter and a grating of nutmeg and season well. Put a scoop of mash on each plate and lean a duck leg up against it, spoon some shallots and sauce around it and sprinkle with parsley.