Duck Breast with Roasted Leek and Onion

Ingredients

• • 2 leeks, white parts only, cut into 1-inch (2.5 cm) pieces
  • 2 garlic cloves, halved
  • ¼ cup (55 g) butter, diced
  • 3 medium red onions, peeled
  • 1 tbsp (15 ml) lemon juice
  • 2 medium russet potatoes, cut into thin rounds
  • 2 tbsp (30 ml) olive oil
  • 2 duck breasts, 10 oz (300 g) each (see note)
  • 1 recipe red wine sauce
  • Curry powder, for serving