Duck tikka

Duck tikka
Summary Not available
Total time : 1 hr
0 from 0 votes

Duck tikka

Summary Not available
Total Time1 hr
Course: Appetizer
Cuisine: Indian
Keyword: 30-60 min, Party Food
Person: 6
Calories: 237kcal


  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 whole cloves
  • 5 tsp black peppercorns
  • 5 tsp ground fenugreek
  • 1.5 tsp Turmeric powder
  • 2 tsp paprika
  • 5 tsp chilli powder
  • 1 tsp ground cinnamon
  • 1 tsp sea salt
  • 2 garlic cloves crushed
  • 1 inch ginger finely grated
  • 4 tbsp yoghurt
  • 4 duck breasts skin removed
  • 1 red onion to serve


  • 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 – 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


No extra notes


Calories: 237kcal | Carbohydrates: 10g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 118mg | Sodium: 513mg | Potassium: 614mg | Fiber: 3g | Sugar: 2g | Vitamin A: 675IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 10mg


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