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 Cut the sweet potato into chips and place in a bowl, cover with damp paper towel and microwave on high for 4-5 minutes.
3 Heat oil in same frying pan and cook sweet potato in the duck fat for 3-4 minutes each side or until golden.
4 Heat oil in another frying pan over medium heat, cook capsicums, garlic and onion for a 3-4 minutes, add sugar and vinegar and cook a few 2 minutes or until combined.
5 Serve the roast duck with sweet potato chips to the side, top with capsicum relish.