Duck legs with curry vegetables

Ingredients

• 500 g waxy potatoes
• 2 carrots
• 250 g knollensellerie
• 2 Garlic cloves
• 2 shallots
• 1 EL vegetable oil
• Salt
• Pepper
• 4 duck legs (about 350 g each)
• 500 ml poultry broth
• 2 Bay leaves
• 1 TL curry powder

Instructions

1. 1.

   Preheat the oven to 160°C with fan and top heat.

2. 2.

   Peel the potatoes, carrots, knollensellerie and shallots and cut into bite‑size pieces or slices. Place everything in a greased roasting tin, season with salt and pepper. Rinse the duck legs, season them, and lay them on top of the vegetables. Roast for about 30 minutes. Add some broth, bay leaves and curry powder, then continue cooking for another approximately 1.5 hours until done. Occasionally add more broth, stir the vegetables and turn the legs. In the last 30 minutes let the skin side face up to brown.

3. 3.

   Taste at the end and serve arranged on a plate or in a bowl.