Tandoori Duck Leg With Pilau Rice & Minty Salad

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Peel and finely chop (or grate) your garlic

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Combine half your natural yoghurt (you'll use the rest later!) and your chopped ginger in a large bowl with the chopped garlic, garam masala, curry powder, cayenne pepper (can't handle the heat? Go easy!) and ground smoked paprika, then add the juice of half the lime with a drizzle of vegetable oil and a generous pinch of salt and pepper and give everything a good mix up – this is your tandoori marinade

Score your duck leg[s] (discard the duck fat and jelly!) by drawing a sharp knife through the skin, deep enough to reach the meat below

Add your scored duck to the tandoori marinade and give everything a good mix up – this is your tandoori marinated duck

Transfer the marinated duck to a baking paper-lined baking tray and top with any excess marinade

Drizzle with vegetable oil and put the tray in the oven for an initial 18-20 min or until slightly charred – this is your tandoori duck

While the duck is cooking, heat a pot with a knob of butter over a medium-high heat

Once hot, add your ground turmeric with your basmati rice and chicken stock mix and give everything a good mix up until the rice is fully coated

Once the rice is fully coated, add 300ml [390ml][600ml] cold water and bring to the boil

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving – this is your pilau rice

While the rice is cooking, peel and finely slice your shallot[s]

Combine the sliced shallot in a large bowl with your remaining lime juice and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your lime pickled shallot

Cut your cucumber in half lengthways, then roughly chop into chunks

Chop your tomato[es] roughly

Once the duck is slightly charred, remove the tray from the oven and top the duck with a drizzle of vegetable oil and your coconut & turmeric sprinkle, then return the tray to the oven and cook for a final 3-5 min – this is your coconut & turmeric tandoori duck

Meanwhile, drain the excess lime juice from the lime pickled shallot and discard, then add the remaining natural yogurt and your mint sauce to the bowl with the chopped cucumber, chopped tomato and a generous pinch of salt and give it a good mix up – this is your minty salad