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Forget about chicken tikka, up the ante with spicy duck tikka, which can be served hot or cold.


  • 1 tbsp cumin seeds

  • 1 tbsp coriander seeds

  • 2 whole cloves

  • ½ tsp black peppercorns

  • ½ tsp ground fenugreek

  • 1½ tsp ground turmeric

  • 2 tsp paprika

  • ½ tsp hot chilli powder

  • ¼ tsp ground cinnamon

  • 1 tsp flaked sea salt

  • 2 garlic cloves, crushed

  • 20g/¾oz piece fresh root ginger, finely grated

  • 4 tbsp plain yoghurt

  • 4 duck breasts, skin removed

  • small salad of sliced red onion, fresh coriander and lime wedges, to serve


  • 1.

    Put the cumin and coriander seeds, cloves and black peppercorns in a dry frying pan over a medium heat. Cook for 1-2 minutes, stirring regularly until lightly toasted – you know they are ready when you can smell the spices.

  • 2.

    Tip the toasted spices into a pestle and mortar or an electric spice grinder. Add the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt to the warm, whole spices and grind them all into a fine powder.

  • 3.

    Tip into a mixing bowl and stir in the garlic, ginger and yogurt. Mix thoroughly and leave to stand while the duck is prepared. Cut each of the duck breasts into 7-8 bite-sized pieces. Stir into the spiced yogurt, cover with cling film and put in the fridge to marinate for at least four hours, or ideally overnight.

  • 4.

    Take the duck pieces from the fridge and skewer several chunks onto long metal skewers, keeping 1-2cm/½-¾in between each piece. You should be able to fit roughly five chunks of duck onto each skewer. (Chuck away any marinade that is not coating the duck.)

  • 5.

    Preheat the grill to its hottest setting and place the skewers on a rack over a grill pan lined with foil. Slide onto a shelf as close as possible to the heat and cook for three minutes. Turn each skewer, holding with an oven cloth, and cook on the other side for a further 2-3 minutes, or until the duck is lightly charred on the outside but hot and juicy in the centre.

  • 6.

    Hold the hot skewers with an oven cloth and use a fork to slide the duck tikka chunks off the skewers and divide among six plates. Add a salad garnish of fresh red onion rings and coriander. Serve with lime wedges for squeezing over the duck.

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