Slow Roasted Duck with Ginger

Recipe serves 6

Ingredients:

- 6 duck legs

- 2 knobs ginger, sliced into half

- 2 heads garlic, sliced lengthwise into half

- 3 tbsp coriander seeds

- 4 bay leaves

Instructions:

- Pat your duck dry. Using a sharp knife, puncture holes in the skin and fat pockets of your duck legs. Season all over with black pepper and salt and let sit for 20 minutes (or marinade in a ziplock bag overnight).

- Add to your dutch oven, skin side down, with your ginger, garlic, coriander seeds and bay leaves. Season with additional salt and pepper. Pour in a splash of water.

- Place in an oven heated to 120C for a total of four hours, flipping the duck legs halfway. Remove the duck legs, straining the fat for other uses (roasted vegetables and potatoes work great!). The duck legs should be fall-off-the-bone tender by this time.

- Crank up your oven to 230C. Place the duck onto a roasting tray and season with salt and pepper. Place into the oven and roast until the skin is golden brown and perfectly crisp, about 10 more minutes. Remove and serve hot!