Luv-a-Duck Recipes

Delicious duck salads – Fresh and easy, great for Summer!

Lemon Scented Tandoori Duck

Butterflied and cooked over the barbecue or in the oven


1 Luv-a-Duck Whole Duck
1 cup natural yoghurt
2 tblsp olive oil
½ cup tandoori paste
2 lemons, zested and Juiced
½ tsp salt
50g flaked almonds, toasted

To serve
Mint leaves
Lemon zest 

Equipment required

  • 1 Non metallic bowl
  • 1 Measuring cups
  • 1 Zester
  • 1 Lemon squeezer
  • 1 Measuring spoons
  • 1 Roasting dish
  • 1 Sheet baking paper

Products used

Whole Duck

Whole Duck


  1. In a large non- metallic bowl combine the yoghurt, oil, tandoori paste, lemon zest & juice and salt mix well.
  2. Lay the duck on a chopping board and split removing the backbone and neck. Prick the skin surface of the duck with a fine skewer.
  3. Place the duck into the marinade and rub marinade into the duck well. Allow to marinate for up to 24 hours.
  4. Place duck into a baking dish skin side up. Roast in the pre-heated oven 170c or BBQ indirectly for approximately 1 hour 20 minutes or until cooked when tested.
  5. Serve garnished with toasted flaked almonds and mint leaves.

Chef’s Tips

This marinade is also suitable for cooking duck legs.

This tandoori duck is also delicious served in wraps cold the next next day.

Products used

Whole Duck

Whole Duck

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Rating: 4 / 5

I cooked this recipe last Xmas for the family. The recipe is easy to follow and the family loved it! I substituted vincotto with cranberry juice which I boiled down till syrupy. It was just as good as vincotto. Thanks for a great recipe!

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