Indian Spiced duck wing drumettes
18 duck wing drumettes (allow at least 3 per person, more if you like)
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
This Indian street food recipe is the same as the one listed using duck legs, but is just as delicious and cheaper to make using duck wing drumettes.
Preheat oven to 200°C
1.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.
Add turmeric, chilli powder, salt & pepper and mix to combine.
2.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.
3.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.
4.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.