Score criss-crossed lines into the duck skin,
then rub in the garam masala and ginger.
Chill for 30 mins if you have time.
Heat oven to 200C/fan 180C/gas 6. Heat
a heavy, non-stick pan, then gently fry the
duck, skin-side down, for 10 mins until the
fat runs out. Pour off the excess fat halfway
through. Transfer to a baking dish, roast, skinside
up, for 10 mins, then leave to rest.
While the duck is cooking, melt the butter
in a pan. Add cumin seeds, fry for 2-3 mins,
then stir in the rice for another few mins.
Pour over the stock, cover partly with a lid,
then simmer for 10-12 mins, adding the peas
for the final 4 mins. When the rice is cooked
and all the liquid has been absorbed, fork
through the spring onions and some
seasoning to taste. Slice the duck and serve
with the rice and a spoonful of chutney.