Step 1

Preheat oven to 200˚C. Place curry powder, garam masala, lemon rind, ginger, garlic, chutney and tamarind in a bowl; season to taste and stir to combine. Rub mixture all over duck.

Step 2

Place duck, skin-side up and lemon halves, cut-side down together in a large roasting pan. Add 125ml water to pan; cover pan with foil and roast until duck is cooked through (1¾ hours).

Step 3

Drain fat from roasting pan and discard, then pour remaining pan juices into a small saucepan and squeeze juice from roasted lemon halves into the pan. Simmer over medium heat until reduced and sticky (12-15 minutes).

Step 4

Increase oven to 220˚C. Return duck to oven and roast until skin is golden and crisp (20 minutes).

Step 5

Meanwhile, for croûtons, heat oil in a large frying pan over high heat. Add curry leaves and cook until crisp (30 seconds); drain on paper towel. Add bread to pan, turning until golden and crisp (1-2 minutes); drain on paper towel.

Step 6

Combine mango, coriander, mesclun, curry leaves and croûtons in a bowl. Serve salad with duck, drizzled with pan juices, and mayonnaise on the side.