crispy spiced braised duck

  • 1 tablespoon black mustard seeds
  • 2 teaspoons fennel seeds 
  • 2 teaspoons cumin seeds 
  • ½ teaspoon ground turmeric 
  • 1 teaspoon chilli powder 
  • 1 teaspoon sea salt flakes 
  • cracked black pepper 
  • 6 x 350g duck marylands 
  • 5cm piece ginger, sliced 
  • 1 bulb garlic, halved 
  • 2 sprigs curry leaves 
  • 2 cups (500ml) chicken stock
  1. Preheat oven to 200°C (400°F). Place the mustard, fennel and cumin seeds in a small frying pan over high heat. Cook, stirring frequently, for 1 minute or until fragrant.
  2. Place in a mortar and pound with a pestle until lightly crushed. Add the turmeric, chilli, salt and pepper and mix to combine. Place in a large roasting tray, add the duck and toss to coat. Set aside for 30 minutes. 
  3. Add the ginger, garlic, curry leaves and stock, cover with aluminum foil and cook, turning halfway, for 1 hour 45 minutes–2 hours or until tender. Increase temperature to 220°C (425°F), remove the foil and cook skin-side up for a further 15–20 minutes or until the skin is golden brown and crispy. Serves 6.

 

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Tags: duck, roast,

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