Duck ka tikka

A duck breast marinated in star aniseed and chilli and charred in tandoor.


  • 480 g duck breast
  • for the marinade:
  • 60 ml malt vinegar
  • 1.50 tblsp red chlli powder
  • salt to taste
  • 1/2 tsp star aniseed powder
  • 1 tblsp ginger garlic paste
  • 2 tblsp greek yoghurt
  • 1/2 tsp chili powder
  • 1/2 tbsp oil
  • butter (melted)
  • for the chutney:
  • 160 ml passion fruit purée
  • 1 tblsp oil
  • 1/2 tsp onion seeds
  • 1 fresh red chili
  • sugar to taste
  • salt to taste


  1. Clean and cut the duck and remove the extra fat. Keep aside, meanwhile make a marinade with the listed ingredients above and keep it overnight.
  2. Take a clean bowl, add yoghurt, chili powder and oil, whisk it nicely and add this to the marinated duck. Cook in the pre heated oven at 180°C for 10 to 15 minute. Baste it with butter.
  3. For the Chutney:
  4. Heat the oil in the pan add onion seeds and wait until they pop.
  5. Then add the freshly cut red chili and passion fruit puree and cook for 10 to 12 minutes, season with salt and sugar.
  6. Serve duck tikka with grilled figs and passion fruit chutney.


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