Duck and Potato Roast

Cut the duck into portioned pieces and pat dry.

Sear the meat in a preheated skillet until golden brown to lock in the juices.

Slice the onion into half-moons, cut the carrots into rounds, and mince the garlic.

Transfer the duck to a roasting dish or Dutch oven, and add the vegetables, spices, and bay leaf.

Cut the potatoes into large chunks and arrange them on top.

Pour in a little hot water or broth, just enough to cover the bottom.