Braised Duck Leg Raan-Style | Indian Spiced Duck Curry

This braised duck leg recipe takes inspiration from traditional Raan, a slow-cooked preparation more commonly made with lamb. Here, the same style of marinating and braising is adapted to a whole duck leg.

The duck is coated first with vinegar, ginger-garlic paste, turmeric, Kashmiri chilli and salt, followed by a second marinade of thick yogurt and aromatic Indian spices. It is then seared skin-side down to render the fat before being slowly braised with onion, carrot, green chilli, whole spices and stock.

The result is a deeply flavoured Indian duck curry with exceptionally tender meat and a rich reduced sauce. Serve it with naan, chapati or rice.