Lemon-scented Tandoori Duck

Simply delicious…



  • 1 whole medium The Duck Farm duck
  • 1 cup natural yoghurt
  • 2 tbsp olive oil
  • ½ cup Tandoori paste
  • 2 lemons zested and juiced
  • ½ tsp salt
  • 50g flaked almonds, toasted
  • Mint leaves to serve
  • Lemon zest to serve


  1. Pre-heat oven to 180C.
  2. In a large non-metallic bowl combine yoghurt, oil, Tandoori paste, lemon zest & juice and salt. Mix well.
  3. Lay the duck on a chopping board and split removing the backbone. Prick the skin surface of the duck with a fine skewer.
  4. Place the duck into the marinade and rub marinade into the duck. Allow to marinate for up to 24 hours.
  5. Place duck into a baking dish skin side up. Roast indirectly for approximately 80 min or until cooked when tested.
  6. Serve garnished with toasted flaked almonds and mint leaves.

Handy Tip

This marinade is also suitable for cooking duck legs.

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