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Sweet potatoes steamed in duck fat

Sweet Potatoes Steamed in Duck Fat

Cold weather comfort food! Make sure the liquid doesn't evaporate too quickly; otherwise, add a little water at the end of cooking to ensure a thick, velvety sauce to coat the vegetables.



  1. 1

    Clean leeks. Slice the whites into 3-inch sections. Chop greens into large pieces.

  2. 2

    Wash sweet potatoes thoroughly. Cut into pieces equal in size to leeks.

  3. 3

    Put a thick-bottomed pot on medium heat. Add duck fat and mustard seeds. When they begin to sizzle, add leek greens and stir well.

  4. 4

    Place sweet potatoes and leeks in the pot. Add thyme, sage, fennel, bay leaves, salt, pepper and nutmeg. Pour in chicken stock and cover. Reduce heat to low after about 5 minutes. Let steam in the pot until vegetables are tender, 15-20 minutes.

  5. 5

    Add honey and vinegar. Shake the pot to coat the vegetables. Cook a few minutes more, uncovered, to reduce the juice. Let stand a few more minutes before serving.