Duck Tikka
Duck Tikka



  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1⁄2 tsp black peppercorns
  • 2 cloves
  • 1⁄2 tsp ground fenugreek
  • 1 1⁄2 tsp ground turmeric
  • 2 tsp paprika
  • 1⁄2 tsp chilli powder
  • 1⁄2 tsp ground cinnamon
  • 1 tsp sea salt flakes
  • 2 crushed garlic cloves
  • 20g piece of ginger, grated
  • 4 tbsp yoghurt
  • 4 skinless duck breasts, each cut into 8 chunks
  • Toast the whole spices for 2 minutes in a dry frying pan, then crush in a pestle and mortar along with the turmeric, fenugreek, paprika, chilli powder, cinnamon and salt. Tip into a mixing bowl and add the ginger, garlic, and yoghurt, then stir in the duck chunks. Leave to marinate in the fridge for a few hours.
  • Thread the marinated duck chunks onto long metal skewers, then grill very close to the heat for 3 minutes on each side. Serve with flatbreads and rice.
30 mins
6 serving

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