Indian Roast Duck

Cook Time 45 minutes

Servings 2-3

Ingredients

2 duck breasts, room temperature and scored

1 tbsp ground turmeric

5-6 green cardamom pods

¼ cassia cinnamon bark stick

3 whole cloves

20g piece of fresh ginger, grated

4 curry leaf sprigs, leaves stripped

½ tsp cracked pepper

3 tbsp malt vinegar

185ml (¾ cup) vegetable oil

400g shallots, thinly sliced

Method

Preheat the oven to 170°C.

Heat oil in a frying pan over a medium heat, fry the curry leaves and then add shallots to sweat down, until golden brown.

Once the shallots are caramelised incorporate the grated ginger. Then stir in the turmeric, garam masala (cinnamon, cloves, cardamom), salt, vinegar and cracked pepper.

Season the duck with salt and place it skin side down in a cold frying pan and cook on a medium heat. Fry the duck to caramelise the skin evenly all over. Place in the oven for 7 minutes or until cooked through. Cut the duck into 1cm thick slices and then add to the saucepan to coat with the sauce.

Serve with cooked rice and enjoy!