Duck is really good at this time of year, the spice brings a little kick that will help to cut through the something heaviness of the dish!


Serves: 4 

  • 4 tablespoons rock salt (optional) 
  • 2 tsp red curry paste 
  • 3 -4 juniper berries, crushed 
  • 4 large duck legs 
  • 1 bay leaf 
  • 4 garlic cloves, peeled 
  • 200g of duck fat 


  1. Rub the curry paste evenly over the duck legs then place the legs into a glass bowl and cover with rock salt. Cover with cling film and refrigerate for about 24 hours. 
  2. When your duck legs are ready for cooking, remove from the bowl and clean in some kitchen paper. 
  3. Preheat oven to 130°C degrees. 
  4. Line a deep baking tray with parchment paper, and place the legs skin-side up in a single layer. 
  5. Add the duck fat, bay leaf, juniper berries, garlic cloves and 1 tsp of extra curry paste around the legs. 
  6. Cover tightly with foil and bake 2 ½ to 3 hours, until meat is extremely tender when pierced with a skewer. 
  7. After the time has passed remove the duck legs from the fat and place on a wire rack for 5 minutes to allow the fat to drain off. 
  8. Just before serving, When the duck is cooked, preheat the oven to 180°C.
  9. Place the duck on a tray to crisp up the skin for 5 minutes. 
  10. Serve with some home-made chips or mashed potato and some green beans.

Kevin Dundon Duck