1 x 2 to 2.2kg Duck



1 large onion

10 cloves garlic

50g ginger

400ml chicken stock

Spice mix

6 Green cardamom pods 

6 Whole cloves

Cinnamon stick

1 tsp black mustard seeds

1 tsp black peppercorns                                                            

1/2 - 1 tbsp chilli powder (according to taste)

1 tsp turmeric

75ml water


2 large onions

2 tbsps vegetable oil



Preheat oven to 150°C

Grind cardamom pods, cloves, cinnamon stick, mustard seeds and peppercorns to a fine powder, add chilli powder, turmeric and water and stir to combine.

Season cavity of duck with 20ml of the spice mix and rub salt over skin of duck, place in roasting tin and cover tightly with foil (the foil retains the moisture allowing the roast duck to remain juicy and unbelievably tender) roast for a minimum of 2 hours (see note). Half an hour before serving, increase oven temperature to 220°C, remove foil and baste with ghee, roast for a further 20 mins or until the skin is brown and crisp. 

Whilst the duck is roasting flavour the stock, add onion, garlic, ginger and 20ml of spice mix to chicken stock and simmer to infuse the flavours, strain and put to one side to add to the masala.

Heat oil in a frying pan and fry onions until soft and brown, lower heat and stir in remaining spice mix and 1/2 tsp salt and fry for a couple of minutes. Add strained stock, bring to boil then simmer for a couple of minutes to infuse.

Carve duck by cutting off legs, then remove breasts and slice into chunks, place on serving plate and pour over hot masala sauce.

Serve with steamed rice or even better chips roasted in ghee.


The duck must be cooked for a minimum of 2 hours but can be left to cook slowly all day (ideal if you have an AGA) it can be put in the oven before you go to work in the morning, the stock and the masala can be made the day before, so that when you get home from work, all you need to do is remove the foil from the duck, crank up the heat, and let it crisp and warm up the masala.  

For a quick cheat you can buy some chips from your local chip shop, on returning home spread them out on a baking sheet, toss with some melted ghee and reheat until golden and crispy, delicious.

Adapted from a recipe by Rick Stein.

This is a delicious way to serve duck, the duck is slow roasted then served with a delicious spiced masala sauce. See note at bottom of page for useful tips.

Indian Spiced Roast Duck with Masala Sauce.​​