1 Barbary duck, quartered juice of one lemon 2 tsp. salt 1/4pt/150ml plain yogurt 3 Tbs. tandoori paste oil for basting lemon twist and mint sprig for decoration
Instructions
1) First skin the duck. This is a little tricky but easy once you lift a piece of skin which you can then use to pull. Don't worry about any left on the wings and knuckle bones.
2) Trim the skinned joints then prick them all over with a fork. Rub flesh with lemon juice and salt. Leave for 1 hour. Mix yogurt and tandoori paste and spread over duck joints. Place in a shallow dish, cover and leave to marinate in the fridge.
3) Remove from the fridge, paint lightly with oil, then cook at 400F, 200C for 35 minutes, or until crusty and cooked through. Paint with more oil just before serving to prevent it being too dry, then decorate with a lemon twist and mint sprig.
