Put some sprigs of thyme and a couple of crushed cloves of garlic into a roasting pan, place a couple of duck legs on top
and roast in a 180°C oven for an hour. Rub sweet potatoes with a little oil and season with salt, and bake these alongside
the duck for about 45 minutes, until crispy on the outside and soft in the middle. Meanwhile, mix together 200ml pomegranate juice,
a Tbs redcurrant jelly and a Tbs Dijon mustard. After their 45 minutes, take the sweet potatoes out of the oven, cut in half and
scoop the innards into a bowl, leaving a thin layer of potato to hold the skins together. Add a knob of butter, a pinch of cinnamon,
a pinch of nutmeg, and some salt and pepper, and mash together. Mix in some crumbled feta and spoon back into the skins, then put
back in the oven for another 15 minutes or so. After the duck has cooked for an hour, spoon off most of the fat from the roasting pan,
pour over the pomegranate juice mixture and continue roasting for another 15-20 minutes, until the sauce is reduced and is nice and
thickish. Serve the duck with its sauce, together with the sweet potatoes garnished with sour cream, pomegranate seeds and parsley.