Ingredients Jump to Instructions ↓

  1. 2 ducks -- (mallard, pintail, or other puddler)

  2. 2 tablespoons curry powder

  3. 2 teaspoons finely chopped garlic

  4. 2 teaspoons dried red pepper flakes -- crushed

  5. 2 tablespoons fresh tomato juice Salt & ground pepper Curry Citrus Sauce

  6. 1 cup fresh orange juice

  7. 1/2 cup fresh lemon juice

  8. 1/4 cup curry powder dissolved in some of the lemon juice

  9. 1 1/2 teaspoons chilli flakes -- crushed

  10. 1 teaspoon ground cloves

  11. 1/4 cup grated fresh ginger

  12. 1/2 cup honey -- up to

  13. 3/4, up to

  14. 1/4 cup finely minced garlic

Instructions Jump to Ingredients ↑

  1. Preparation : Combine all the ingredients for the sauce in a small saucepan and bring to the boil. Remove from the heat. Set aside half for basting and reserve the remainder for a sauce. Preheat the oven to 230 - 240 C. Prick the ducks all over with a fork. Mix the curry powder, garlic, red pepper flakes and lemon juice into a paste and rub it into the cavities in the ducks. Place the ducks on a rack in a shallow roasting pan and sprinkle with salt and pepper. Roast for 30 mins then start basting occasionally with the basting sauce until cooked (about 1 hour). Leave until cool enough to handle. Meanwhile cook the reserved sauce until reduced by about half. Cut the ducks into quarters or eigths and put onto serving plates. Spoon the sauce over and serve with rice, chutney and a green vegetable.


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