Duck tikka

1. 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. 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. 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. 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. 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. 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.

1 serving ≈ 158 g

Nutrition values are estimates. - means data is unavailable.