A duck breast marinated in star aniseed and chilli and charred in tandoor.
Ingredients
- 480 g duck breast
- for the marinade:
- 60 ml malt vinegar
- 1.5 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
Method
- 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.
- 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.
- For the Chutney:
- Heat the oil in the pan add onion seeds and wait until they pop.
- Then add the freshly cut red chili and passion fruit puree and cook for 10 to 12 minutes, season with salt and sugar.
- Serve duck tikka with grilled figs and passion fruit chutney.
