Duck Tikka

Toasted spices and yogurt marinate bite-sized duck breast pieces, which are skewered and grilled until lightly charred and juicy.

Indian Duck High Protein Spicy Grill

Estimated Nutrition

Calories

197.4

kcal / serving

1184.2 kcal total

Carbs

3.6g

per serving

21.8 g total

Fat

10.4g

per serving

62.4 g total

Protein

23.3g

per serving

139.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Yogurt

plain

Fruits

piece

Lime

wedges for serving

Meat

piece

Duck Breast

skin removed

NutsSeeds

Cumin Seed

Coriander Seed

piece

Clove

whole

2.5

Black Peppercorn

2.5

Fenugreek

ground

7.5

Turmeric

ground

Paprika

2.5

Chili Powder

hot

1.25

Cinnamon

ground

Sea Salt

flaked

piece

Garlic

crushed

piece

Coriander

fresh for garnish

Vegetables

Ginger

fresh root, finely grated

piece

Red Onion

sliced for salad garnish

Method

Toast cumin, coriander, cloves, and peppercorns in a dry pan for 2 minutes.

Slide duck off skewers and serve with onion, coriander, and lime.

Turn skewers and grill for another 3 minutes until charred and cooked through.

Grill skewers on the highest heat for 3 minutes near the heat source.

Thread duck pieces onto metal skewers leaving 1 cm to 2 cm between chunks.

Cover and refrigerate the duck for at least four hours or overnight.

Cut duck breasts into bite-sized pieces and stir into the yogurt marinade.

Mix the spice powder with garlic, ginger, and yogurt in a bowl.

Grind toasted spices with fenugreek, turmeric, paprika, chilli, cinnamon, and salt into a powder.