Duck and Sweet Potato Parmentier

Stir fry the duck thighs in your frying pan on both sides. Set aside.

Boil a large volume of salted water.

Peel and cut your sweet potatoes in cubes.

Cook for approximately 15 minutes (check with a knife).

Once cooked, drain them.

Mash the potatoes with potato masher until no lumps remain.

Add butter, cream, salt, pepper, ground cumin and ground nutmeg. Mix.

Preheat your oven at 190 C / 375 F degrees.

Remove the fat from the duck thighs, pull the meat and place it in your dish.

Cover with sweet potato puree, make braces with a fork and spread bread crumbs.

Cook for 20 minutes.