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 Breasts

skin removed

NutsSeeds

Cumin Seeds

Coriander Seeds

piece

Cloves

whole

2.5

Black Peppercorns

2.5

Fenugreek

ground

7.5

Turmeric

ground

Paprika

2.5

Chilli 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.

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

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

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

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

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

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

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

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