Duck Tikka
This aromatic duck tikka recipe combines a blend of toasted spices with creamy yogurt to create a flavorful marinade that tenderizes the meat perfectly. Skewered and charred under a hot grill, the succulent duck pieces are served alongside a refreshing salad garnish for a delightful dining experience.
— Constant Cookbook
Ingredients
- 1 tbsp cumin
- 1 tbsp coriander seeds
- 2 whole cloves
- ½ tsp black pepper
- ½ tsp ground fenugreek
- 1½ tsp ground turmeric
- 2 tsp paprika
- ½ tsp hot chilli powder
- ¼ tsp ground cinnamon
- 1 tsp flaked sea salt
- 2 garlic cloves
- 20g/¾oz piece fresh root ginger
- 4 tbsp plain yoghurt
- 4 duck
- small salad
Instructions
- Put the cumin and coriander seeds, cloves and black peppercorns in a dry frying pan over a medium heat. Cook for 1-2 minutes, stirring regularly until lightly toasted â you know they are ready when you can smell the spices.
- Tip the toasted spices into a pestle and mortar or an electric spice grinder. Add the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt to the warm, whole spices and grind them all into a fine powder.
- Tip into a mixing bowl and stir in the garlic, ginger and yogurt. Mix thoroughly and leave to stand while the duck is prepared. Cut each of the duck breasts into 7-8 bite-sized pieces. Stir into the spiced yogurt, cover with cling film and put in the fridge to marinate for at least four hours, or ideally overnight.
- Take the duck pieces from the fridge and skewer several chunks onto long metal skewers, keeping 1-2cm/½-¾in between each piece. You should be able to fit roughly five chunks of duck onto each skewer. (Chuck away any marinade that is not coating the duck.)
- Preheat the grill to its hottest setting and place the skewers on a rack over a grill pan lined with foil. Slide onto a shelf as close as possible to the heat and cook for three minutes. Turn each skewer, holding with an oven cloth, and cook on the other side for a further 2-3 minutes, or until the duck is lightly charred on the outside but hot and juicy in the centre.
- Hold the hot skewers with an oven cloth and use a fork to slide the duck tikka chunks off the skewers and divide among six plates. Add a salad garnish of fresh red onion rings and coriander. Serve with lime wedges for squeezing over the duck.
Cook Time
30M
Yield
Serves 6
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