4 enormous duck legs, seasoned with salt and pepper
2 enormous onions, coarsely chopped
6 enormous garlic cloves, coarsely chopped
2 tbsp dried curry leaves
6 tablets of curry, medium hot (S&B), chopped
4 cups chicken broth
5-6 large potatoes, quartered
Heat a skillet and brown the duck legs, remove and set aside. Remove all but 2 tbsp of the duck fat, add the onions and garlic to the skillet and cook until tan brown. Add the curry leaves and curry tablets and cook, stirring, until the tablets melt. Add the chicken broth and simmer until it starts to thicken.
Place the potatoes in a baking dish with a cover or use aluminum foil. Place the duck legs on top of the potatoes and pour the curry sauce over all, cover and bake in a 375 F oven for about 1 1/2 hour.