3 tbsp vegetable oil

2 whole dried red chillies

3 cloves garlic, crushed

5cm piece ginger, peeled and grated

½ tsp red chilli powder

½ tsp garam masala

1 tsp ground turmeric

Pinch asafoetida

1 tsp sea salt

2 Gressingham duck leg joints, roughly chopped (including bones)

250ml chicken stock

4 Gressingham duck breasts

1 tbsp unsalted butter

3 tbsp roughly chopped fresh coriander

Plum and Black Cardamom Sauce (see page 208), to serve


2 tsp fennel seeds

½ tsp nigella seeds

½ tsp brown mustard seeds

½ tsp fenugreek seeds

Achari Spiced Duck


I spent ages working on this dish; I knew exactly what I wanted it to taste like and was determined to get it right – the first attempt actually made my wife cry it was so bad! I am delighted to say that it is now one of her favourite dishes. It is the complexity of the flavour that really stands out; there are a lot of ingredients but when all working together you end up with a beautiful, elegant and delicious dish.

Preheat the oven to 180°C/350°F/Gas mark 4.

Coarsley grind the ingredients for the spice mix using either a pestle and mortar or a spice grinder. Set aside.

Heat the oil in a frying pan and add the dried chillies. After 1 minute add the garlic and ginger and fry for a further minute.

Add the achari spice mix and after a minute add the chilli powder, garam masala, turmeric, asafoetida and sea salt. Add the chopped duck and cook for 2–3 minutes. Add the stock and cook for 20 minutes, stirring occasionally. Strain the contents of the pan, discarding the bones, and keep the sauce to one side.

Meanwhile place a separate frying pan over a low heat and add the duck breasts, skin-side down. After 10–12 minutes the skin should be nicely browned; turn the breasts over and add the butter to the pan along with half of the reserved sauce. Place the pan in the oven for 8–10 minutes.

Slice the duck, sprinkle with the chopped coriander and serve with the rest of the duck sauce and some Plum and Black Cardamom Sauce.