Orange Gochugaru Duck Confit with Steamed Bok Choy and Parsnip and Potato Puree

Ingredients

• 3 tablespoons plus ½ teaspoon kosher salt, divided
• 2 tablespoons Spiceology Orange-Gochugaru Seasoning
• 3 duck legs
• ½ cup duck fat
• 2 bay leaves
• 1 tablespoon vegetable oil
• 400g parsnips, cut into ¾-inch dice
• 400g Yukon Gold potatoes, cut into ¾-inch dice and rinsed
• 2 cloves garlic, thinly sliced
• 1 ½ cups water
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 3 heads baby bok choy, halved lengthwise
• 1 teaspoon sesame oil