Duck Legs, Butter Masala Sauce

Duck Legs, Butter Masala Sauce
🦆 🧈 🍅
White Rice, Pomegranate Arils, Cashews

This vibrant bowl pairs succulent duck legs with a silky butter masala sauce, served over fluffy white rice and finished with lively garnishes. Jewel-like pomegranate arils add sweet-tart brightness, cashews contribute satisfying nutty crunch, and fresh cilantro brings a final lift of herbal freshness. The colors alone make the dish striking on the plate, while the flavors come together in a harmonious balance of savory, tangy, creamy, and crisp.

The beauty of this recipe is how quickly it comes together. The duck legs—found in the refrigerated section at Costco—are fully cooked using the sous vide method. Vacuum-sealed and cooked to a precise time and temperature, they simply need to be reheated before serving, making them perfect for an easy but impressive meal.

Gymkhana—the celebrated Indian restaurant from London—recently opened a location in Las Vegas and has begun selling their premium sauces in the United States. They are even offering one of their jaunty serving dishes from Burleigh Pottery as well. Naturally, I couldn’t resist.

This dish brings together two of my recent recipes:

Back in January I shared my Butter Masala Chicken Bowl with Green Herb Chutney and Yogurt using Gymkhana’s superb Butter Masala Mild Simmer Sauce. Then in February I posted Char Siu Duck Legs over Braised Cabbage after discovering those convenient sous vide duck legs at Costco. This new recipe combines those two ideas: the richly spiced butter masala sauce paired with succulent duck legs and steamed white rice.

The result is both comforting and elegant. The warm spices and gentle creaminess of the sauce complement the natural depth of the duck, while the rice provides a soft, neutral base. Pomegranate arils and cashews add sparkle and texture, so each bite offers something a little different. It’s a quick dish that feels thoughtfully composed—and looks beautiful when served.

Duck Legs, Butter Masala Sauce Recipe

Ingredients

• sous vide duck legs from Costco
• 2 T. butter
• butter masala simmer sauce from Gymkhana

Method

Remove the duck legs and their juices from the pouch and place in a baking dish. Let stand at room temperature for 20 minutes, then roast in a 375°F oven for 25–30 minutes.

Melt butter in a small sauce pan over medium heat. Stir in masala simmer sauce, add a few tablespoons of water if it is too thick.  Simmer until everything is hot.

To Serve

• steamed white rice (basmati or jasmine)
• pomegranate arils
• roasted cashews, rough chopped
• cilantro sprigs

Spoon rice onto half of the serving bowls. Place duck leg along the other side, leaving the juices in the pan behind. Ladle butter masala sauce over the rice side so the beautiful caramelized duck skin is still visible. Sprinkle with pomegranate arils and chopped cashews. Garnish with cilantro sprigs.

Note

I first discovered the Cuisine Solutions Char Siu Duck Legs at Costco—one of those wonderful finds that sometimes appears briefly and then vanishes from the shelves. If you happen to spot them, grab a package; the fully cooked sous vide legs make an incredibly easy starting point for a flavorful meal. 🦆