Method:
1 Heat oil in a frying pan over medium-low heat, cook duck skin-side down for 5-6 minutes or until fat is rendered and skin is crisp, turn and cook for a further 4 minutes or until cooked to your liking. Rest for 5 minutes then slice.
2 Place sweet potato in a bowl with a dash of water, cover and microwave on high for 4-5 minutes or until tender. Using a ricer, mash the sweet potato into a bowl, stir in the butter and maple syrup and season to taste.
3 Heat oil in same frying pan, cook garlic, mushrooms and thyme for 2-3 minutes, add red wine and stock, simmer for 5 minutes or until reduced to sauce consistency, season with salt and pepper.
4 Spoon puree onto a plate and top with the sliced duck, spoon over the mushroom sauce to serve.