1: Preheat the oven to 200C/400F. Line a baking tray with foil or lightly grease a roasting pan.
2: Discard neck, remove any excess fat and leftover feathers. Pat dry with paper towels.
3: Score the duck to allow flavors to penetrate.
4: Rub the marinade over the entire duck.
5: Place the duck on the baking tray and roast for 45 minutes. Check the oven to ensure it doesn't burn.
6: Prepare the gravy by placing a large pan over medium heat.
7: Add coconut oil, mustard seeds, and onion. Sauté until golden.
8: Add ginger garlic paste and sauté until the raw smell goes away.
9: Add coriander powder, pepper, garam masala, and chilli. Sauté for 1 minute over low heat.
10: Add tomato puree and cook until the oil separates. Add potatoes if using.
11: Add coconut milk and cook for 2 minutes then turn off the heat.
12: After 45 minutes of roasting, take the duck from the oven and spread the gravy all over it.
13: Reduce the oven temperature to 180C/350F and continue roasting for 30 minutes.
14: Serve the whole duck roast along with the gravy on a platter.
15: Enjoy with hot basmati rice, chapati, or naan.
