Tandoori Wild Mallard Duck
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 wild mallard ducks
  • 1 quantity mustard and coriander raita
  • 1 tablespoon tomato paste
  • 1 teaspoon madras curry powder
  • 1 teaspoon cumin powder
  • 1 teaspoon chilli powder (more or less to taste)
  • Salt and pepper to taste
  • 1 tablespoon butter
  • Juice of one lemon
  1. Marinate the ducks, inside and out with the mustard and coriander raita and the chilli powder for about 8 hours or overnight in the fridge.
  2. When ready to cook, remove your ducks from the fridge and wipe as much marinade off them as possible. Allow to come to room temperature and retain the marinade.
  3. Pre-heat your oven to its highest setting.
  4. Sprinkle the ducks with salt and pepper and place in the oven for about 25 minutes or until they are 60c to 65c degrees in the deepest part of the meat.
  5. Bring out of the oven to rest while you make your sauce.
  6. Heat the marinade over medium heat and stir constantly so that the yogurt doesn’t curdle.
  7. Add a little chilli powder or curry powder if you like and also the tomato paste.
  8. Deglaze the roasting tin with a little water or stock and add a few tablespoons to the sauce. Squeeze in the lemon juice and add the butter. Taste it and adjust seasoning.
  9. Quarter each duck and give each person a front and back end. Drizzle the sauce over the ducks to serve.
  10. I served these ducks on top of vegetable fried rice.
Recipe by Recipes For Indian Restaurant Style Cooking | at https://greatcurryrecipes.net/2015/10/28/tandoori-wild-mallard-duck/