Duck tikka
Summary Not available
- 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