| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Serves | 2 |
| Cuisine | French |
| Diet | Other |
| Preparation | Easy |
| Calories | 1002 |
| Fat | 39g |
| Saturates | 14g |
| Protein | 57g |
| Carbs | 112g |
| Sugars | 57g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Place the duck legs skin-side up in a small roasting tin and roast for 30-35 minutes until the skin is crisp and golden and the meat is piping hot.
Meanwhile, place all the ingredients for the compote in a small pan over a medium heat. Bring to a simmer and cook, stirring occasionally, for 12-15 minutes until the cranberries have burst and the compote is thick and jammy. Discard the thyme and cinnamon stick and keep warm.
Heat the oil in a large frying pan over a medium-high heat. Add the sprouts cut-side down and cook, undisturbed, for 4-5 minutes until deep golden. Add the butter and toss for 3-4 minutes until tender with crisp edges. Season with salt and pepper.
Heat the mashed potato according to the pack instructions. Mix in the parsley.
Spoon the mash onto a warm plate, top with a duck leg and spoon over the cherry and cranberry compote. Pile the sprouts alongside and serve immediately.
