Tandoori Duck Legs

An exciting curried duck recipe without using the traditional clay oven.

Ingredients:

2 duck legs
3 tbps Greek yoghurt
1/2 inch ginger, grated
3-4 cloves garlic, grated
1/2 tsp garam masala
1/4 tsp cumin powder
1/2 tsp red chilli powder ( use less if you don't like spice)
1/2 tsp turmeric powder
juice of 1 lemon
2 tsp paprika
Salt & pepper for seasoning

Method:

1. In a shallow dish, mix all the above ingredients and marinate the duck overnight or atleast for 3-4 hours.

2. Place the duck legs on a hot grill, cook each side atleast for 8-10 mins until tender and cooked. It should be lightly charred 

3. Serve with a side bean salad and drizzle lemon and chat masala if preferred.

Chargrilled Gressingham Duck Legs

Honey glazed duck legs  infused with cumin is an ultimate dinner favourite. This is a great recipe if you wish to cook for a special someone!!!!

Ingredients:


2 Gressingham Duck legs
Olive oil to drizzle
1 tsp dried red chilli flakes
1 tsp garlic powder
Salt and freshly ground pepper for seasoning


For the sauce/glaze:


1 tbsp honey
1 tsp cumin powder
1 clove of garlic grated
1 tsp Dijon mustard
1tbsp dark soy sauce
1 tbsp orange juice
1 tsp lemon juice
Salt and freshly ground pepper for seasoning.


Method:


1. Pat dry the duck legs, drizzle olive oil, rub the garlic powder, salt, pepper and chilli flakes on both sides.


2. Heat a griddle, when hot place the duck legs, skin side first. Turn after the first side is crisp. Griddle until charred on both sides.


3. Pre heat the oven at 200C. In a bowl mix the glaze ingredients. Place each duck leg on small square foil sheets. Spoon the glaze over each piece. Fold the foil over the duck legs to form a small parcel.


4. Place the parcel in an oven proof dish and cook in the oven for 1 hour at 180C.


5. Serve the duck legs with a side of baby leaf salad.