- Prep time 20 minutes
- Total time 55 minutes
- Portion size 4 servings
Ingredients
Method
In large pot of boiling salted water, blanch sweet potatoes until tender, about 6 minutes. Drain and refresh under cold water; set aside.
Preheat oven to 350°F. In large ovenproof saucepan over medium heat, melt 1 tbsp butter; cook shallots, stirring occasionally, for 3 minutes. Add sweet potatoes, duck, lentils, thyme, salt and pepper. Stir in broth. Transfer to ovenproof baking dish.
In separate skillet, melt remaining butter; mix in oats, flour and Gruyère. Sprinkle over sweet potato mixture; bake until top is browned, about 25 minutes.
Nutritional facts PER SERVING: about
- Calories 625
- Total fat 25 g
- Saturated fat 12 g
- Cholesterol 95 mg
- Sodium 300 mg
- Total carbohydrate 69 g
- Fibre 9 g
- Sugars 8 g
- Protein 31 g
