Masala-roast duck

Serves: 4

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Total Time: 125

Prep Time: 30

Cook Time: 95

• 1  x approx 2kg duck, giblets removed
• For the masala
• ½ cinnamon stick (ie about 3cm)
• ½ teaspoon cloves
• ½ teaspoon fennel seeds
• 3  green cardamom pods
• ¼ teaspoon cayenne pepper
• ½ tablespoon sea salt
• For the potatoes
• 1 kilogram(s) medium waxy potatoes, peeled
• 3 tablespoon(s) groundnut or vegetable oil
• 2  onions halved and thinly sliced
• 1 teaspoon(s) each onion and cumin seeds
• ½ teaspoon turmeric
• 1 tablespoon(s) small curry leaves
• 75 gram(s) dried sour cherries
• 30 gram(s) unsalted butter
• sea salt, black pepper
• 1 tablespoon(s) lemon juice
• For the tomato and ginger Sauce
• 1 kilogram(s) tomatoes, halved
• 3  garlic cloves, peeled and sliced
• 1 tablespoon(s) chopped fresh ginger
• 1 teaspoon(s) chopped red chilli
• 40 gram(s) unsalted butter
• ¾ teaspoon sea salt
• coriander leaves, to serve

Method

1. For the masala: Heat the oven to 160ºC (140ºC fan oven) gas mark 4. Grind all the masala ingredients finely and rub over the duck. Place the duck breast-up (ideally on a rack) in a roasting tin and roast for 3 hours, draining the fat hourly. Turn up the oven to 220º (200ºC fan oven) gas mark 7 and roast for 15 minutes more to crisp the skin.
2. Rest the duck for 15 minutes before carving.
3. For the potatoes: Boil the potatoes till tender. Halfway through, heat the oil in a pan and fry the onions forminutes, until golden. Stir in the onion and cumin seeds, the turmeric, curry leaves and cherries and fry till fragrant. Stir in the butter.
4. Drain and crush the potatoes. Add the onion mixture, season, toss and stir in lemon juice.
5. For the sauce: Place the tomatoes, garlic, ginger, chilli, butter and salt in a saucepan. Cover and cook over a low heat for 30 minutes. Mash the tomatoes and cook uncovered for another 30 minutes until well- reduced. Purée the sauce. Serve scattered with coriander leaves.

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