Spiced Slow Roasted Duck Legs with Vegetable Confit
1 Medium onion, diced (1/2 inch pieces)
2 Carrots, peeled and diced
3 Celery stalks, diced
5-8 Garlic cloves, slightly crushed
4 Duck legs
3 tbsps Curry powder (or preferably homemade spice mix) + 1 tbsp garlic powder
Optional: Some dried chilies for extra heat.
1. As much as 24 hours ahead of time, season your duck legs with salt and 2 1/2 tbsps of the curry with all of the garlic powder.
2. When ready to cook. Toss the veggies with the remaining curry, salt and the chilies if your using them. Place in a small baking dish and lay the duck legs on top.
3. Roast in a 325 degree oven for 3 hours or until the meat is very tender and the skin is beautifully crispy.
The final product will blow your mind. Spoon some of the veggies over a little turmeric mashed potatoes and lay the duck leg on top.
