• 4 southwestern duck confit thighs
  • 1 kg sweet potatoes (sweet potato)
  • 1 large onion
  • 2 cloves garlic, minced
  • Herbs (thyme, bay leaf)
  • 100ml milk
  • 50g butter
  • 100 g grated cheese (optional)
  • Salt and pepper to taste


  1. Preheat the oven to 180°C.
  2. Cook peeled sweet potatoes in salted water until tender. Drain them and puree them with the milk and butter. Season to taste.
  3. Shred the meat of the duck confit. In a skillet, lightly heat the meat with the onion, garlic and herbs until the onion is translucent.
  4. In a baking dish, place a layer of the duck mixture and cover with the mashed sweet potatoes.
  5. If desired, sprinkle with grated cheese.
  6. Bake for 20-25 minutes or until the top is golden brown.

Pairing: This dish pairs well with a medium-bodied Southwest red wine of the fronton or bergerac type that balances the richness of the duck without overpowering the mild flavor of the sweet potatoes.

This recipe is a great example of how to combine the rich, comforting flavors of duck confit with the sweetness of sweet potatoes, creating a warm and satisfying dish, perfect for winter days. The suggested pairing with a medium-bodied red wine will complement and enhance the flavors of the dish.

For more details on this recipe and to explore other ideas, I would recommend visiting specialized food and wine websites, where you can find similar recipes and pairing tips.

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