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


  • 480 g duck breast
  • for the marinade:
  • 60 ml malt vinegar
  • 1.5 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


  • 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.