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

serves 6

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.