Difficulty: moderate 2
Preparation time 15 minutes
Cooking time 1 and half hour
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)
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
1. 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.
2. 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
3. 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.
3. 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.
4. Portion duck into even pieces, add to sauce, and simmer, stirring occasionally, until duck is cooked through, 8-10 minutes.
5. Serve with rice.
6. 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.
Spices can be found in any Indian grocery store or from Cassia at Home at cassiarestaurant.co.nz