Braised Duck Breast

Prep: Preheat oven to 350℉.
Season Duck: Rinse 4 duck breasts, pat dry with clean paper towel, and sprinkle with kosher salt & ground black pepper. Set aside.
Make Sauce: In a medium saucepan, combine 15 ounces coconut milk, 1 cup beef stock, 1 cup pork broth, 1 jar red curry paste, 2 bay leaves, 1 cinnamon stick, 1 tablespoon water, 2 teaspoons curry powder, ¾ teaspoon ground nutmeg, ¼ teaspoon ground coriander, a pinch ground allspice, and a pinch ground turmeric. Bring to a medium-high heat. Let simmer.
Roast Veggies: Trim 8-10 multi-colored carrots and cut 6 small Yukon Gold potatoes in half. Toss carrots and potatoes in 1 tablespoon extra virgin olive oil and a sprinkling of kosher salt. Spread on a parchment-lined baking sheet. Place in the middle rack of the oven to roast for 45 minutes or until fork tender.
Sear Duck: Bring a large cast iron skillet to a medium high heat, add 1 tablespoon extra virgin olive oil to coat the bottom, and a splash of curry sauce. Once the pan is hot, sear duck breasts on all sides.
Bake Duck: When the roasted vegetables have about 20 minutes left, add 1 cup pork broth to the duck breasts in the large skillet and place in oven, next to the vegetables. Let the duck breasts cook in the oven for 15 minutes and then remove from the heat and let them rest for 5 minutes, while the vegetables finish.
Serve: Enjoy the braised duck breasts with the roasted vegetables and drizzle the curry sauce on top.