Crispy Duck Leg Curry

This is it. This is the BEST duck I have ever had. The crispy skin has a distinct and delicate crackle, while the meat is fall-off-the-bone juicy and tender. The curry and coconut rice are creamy, dreamy, and utterly divine. Perfect for a date night or weekend treat, this meal is exceptional.

INGREDIENTS:

For the Duck	For the Curry	For the Rice
2 Duck Legs - Skin On	3 Cups Chicken (or duck!) Stock	1 1/2 Cups Jasmine Rice (rinsed)
	1 Can Coconut Milk	1 Can Coconut Milk
	1/2 Red Onion - Diced	1 1/5 Cups Coconut Water
	1/2 Brown Onion Diced
	4 Cloves of Garlic - minced
	1 Jalapeno - Diced (remove seeds for less heat)
	1 tsp Curry Powder
	1 tsp Turmeric
	1/2 tsp Oriental Five Spices

METHOD:

For the Rice: The rice is super easy to make, so you can get this going in the background and basically forget about it. We do love using a rice cooker so that it can be done cooking and stay warm without needing to juggle timing.

STEP 1: If using a rice cooker, add 1.5 cups of rinsed jasmine rice, 1 can of coconut milk,, and 1.5 cups of coconut water to the rice cooker. Use a silicone spatula to combine well, then set it to cook on the white rice setting. That's it! If cooking over the stovetop, combine all ingredients in a medium-sized saucepan and bring to a full boil, then reduce to a simmer, cover, and cook until liquid absorbs (about 20 minutes). Then fluff with a fork, let rest for 5 minutes, serve, and enjoy!

For the Duck & the Curry:

STEP 1: Place the duck legs skin-side down on a COLD cast iron skillet (not chilled, but do not preheat). Allow the temperature to rise slowly. This gives the fat a better opportunity to render, which will make the meat juicier and it is the secret to getting the crispiest skin. Over medium heat, bring the legs up to a sizzle. Once the sizzling begins, let them stay on for an additional 5-6 minutes, or until the skin underneath is golden and crisp. Flip and sear the other side for 4-5 minutes, or until your desired color is reached, then remove it from the pan and set aside.

STEP 2: To the same skillet, which is now hot, add 1/2 a diced red onion and 1/2 a diced brown onion. Sprinkle 1 tsp Curry Powder, 1 tsp Turmeric Powder, and 1/2 a teaspoon of Oriental Five Spices. Combine well, mixing with a metal spatula. Add a diced jalapeno and 4 cloves of minced garlic. Mix continuously and cook until fragrant, about 2-3 minutes. Be careful not to burn the garlic.

STEP 3: Deglaze & Braise! Add a splash of chicken stock and deglaze the pan. Use your metal spatula to make sure nothing is stuck to the bottom and that it is all well combined. Then add the remainder of the stock and bring to a simmer.

STEP 4: Once your liquid is back up to temperature and simmering, add the crispy duck legs back to the broth, skin-side up. Do NOT cover the legs in liquid. The liquid should be about 1/4 - 1/2 way deep on the legs. Add more stock as needed, but do not pour it over the crispy skin.

STEP 5: Once your liquid is back up to a boil and your legs are in, add to a 400F oven for 30 minutes.

STEP 6: Remove the legs from the sauce and add in 1 can of coconut milk. Stir to combine, then add the legs back in and bake for another 20 minutes.

STEP 7: Place your coconut rice in a wide bowl, add a generous helping of the curry sauce, and place your duck let on top, skin-side up. Garnish with green onions and LOVE EVERY BITE!!