Serves 4-6
Ingredients
- 6 garlic cloves, finely grated
- 4 teaspoons finely grated peeled ginger
- 1 teaspoon Cassia garam masala Spice blend
- 1 1/2 cups whole-milk yogurt (not Greek)
- 1 tablespoon kosher salt
- 1 whole duck
- 2 tablespoons of Cassia tandoori masala spice blend
- 1 jar of 500ml Cassia at Home Makhani sauce
- Chopped fresh coriander sprigs for garnish
- Steamed basmati rice (for serving)
Garnish- Optional
- 1 Kumara sliced very thinly
- Oil for frying
- Bunch of radishes, trimmed and cut into quarters
- 1 cup water
- ½ cup vinegar
- 100 gms castor sugar
Ingredients
- Combine garlic, ginger, garam masala in a small bowl. Whisk yogurt, salt, and spice mixture in a medium bowl with the tandoori spice mix; rub all over duck and turn to coat. Cover and chill 4-6 hours.
- Meanwhile, preheat oven to 200 deg. C. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange duck on rack in a skin side up. Cook until duck starts to blacken in spots (it will not be cooked through), about 20 minutes. Turn oven to 180 deg c and cook for a further 40 minutes
- Warm the Cassia at Home Makhani sauce in a saucepan until it simmers. Add water, coconut milk or cream if you wish to adjust the sauce consistency to your liking.
- For the garnish, heat oil in a saucepan and deep fry the kumara slices then drain on a paper towel to drain excess oil, set aside. In a saucepan bring the water to boil then add the vinegar and sugar to the saucepan.
- Once the sugar has dissolved turn off the heat and add the radish to the pan to pickle it. Set aside.
- Portion duck into even pieces, add to sauce, and simmer, stirring occasionally, until duck is cooked through, 8-10 minutes.
- Serve with rice. Garnish with rocket flowers or other edible flowers, pickled radishes and Kumara crisps.
TIP: Duck can be roasted a day ahead. Cover: chill. Reheat before serving.
We'd love to see your Cassia at Home creations! Tag us on Instagram @cassia_home or Facebook @cassiaathome.
