Ingredients:
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
6 people
20 Min.
150 Min.
Directions:
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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.
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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.
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3
Add the ginger, garlic, curry leaves and stock, cover with aluminium 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.
