6 duck legs
1 tbsp black mustard seeds
2 tsps fennel seeds
2 tsps cumin seeds
1/2 tsp ground turmeric
1 tsp chilli powder
1tsp sea salt flakes
cracked black pepper
5cm piece ginger, sliced
1 bulb garlic, halved
2 sprigs curry leaves
500ml duck or chicken stock
Add turmeric, chilli powder, salt & pepper and mix to combine.
Increase temp to 220°C, remove foil and cook skin side up for a further 15-20 mins until skin is golden brown and crispy.
Indian Spiced braised duck legs
Place spice mix in a large roasting dish, add duck and toss to coat. Set aside for 30 minutes. Add ginger, garlic, curry leaves and stock, cover with foil and cook, turning halfway through for 2 hours or until tender.
Remove duck, pour juices, garlic, ginger etc into a small pan and reduce slightly to form a sauce, Serve with steamed basmati rice and pan juices.
Preheat oven to 200°C
Place mustard, fennel and cumin seeds in a small frying pan over high heat. Cook, stirring for 1 minute until fragrant.
Using a mortar and pestle, pound seeds until lightly crushed.