Description
Duck Tikka Masala is great with any kind of duck but is the perfect use of stronger flavored diver ducks. Paired with Cucumber Salad and cauliflower coconut rice, this recipe will make you excited for the falls bounty of ducks. We make this on the regular and NEVER grow tired of this recipe!
Ingredients
Scale
Duck
- 3–6 ducks, breasted and skinless, gauged to what size ducks you have and how many people you are serving. Err on the high side so you have leftovers. For instance, we’d use 6 Teal (12 breast), but might only need 3-4 Bluebills.
Tika Masala Marinade
- 1 cup plain yogurt (buy 2 cups, the other cup is used in the salad)
- 3–4 garlic cloves, crushed or chopped (or frozen cubes)
- 1 piece of ginger, grated or chopped (or frozen cubes)
- 1 tbsp cumin seeds (Substitute power, but try and get the seeds)
- 1 tbsp coriander seeds (Substitute power, but try and get the seeds)
- Cayenne, Chili, or Chipotle powder to taste
- 2 tsp turmeric
Tika Masala Sauce
- 1 cup plain yogurt
- 1 28-oz crushed tomatoes
- 1 cup heavy whipping cream
- 1 large yellow onion
- 3–4 garlic cloves, crushed or chopped (or frozen cubes)
- 1 piece of ginger, grated or chopped (or frozen cubes)
- 2 tbsp Grama Masala
- Cayenne, Chili, or Chipotle powder to taste
- Coconut oil
- Real salt and fresh pepper to taste
Cucumber Salad
- 3–4 cucumbers
- 1 cup plain yogurt (buy 2 cups, the other used in the marinate)
- Lemon juice
- Sugar to taste
- Cumin to taste
- Turmeric for color
- Fresh mint (Substitute Cilantro)
Coconut Cauliflower Rice
- 1 can coconut milk
- 1 head fresh cauliflower per two people. Pulsed in a food processor or similar preparation.
- Butter
- Fresh mint (Substitute Cilantro)
Instructions
Marinade the duck
- Clean and wash the duck breasts, then slice into small cubes
- Briefly toast the coriander and cumin seeds in a hot, dry cast iron skillet. This step can be substituted with coriander and cumin powder, but using the whole seeds makes a big difference. Don’t skimp here.
- Mix all the marinade ingredients in a large glass bowl, then add the duck. Thoroughly work the marinade into the duck, cover, and let sit in the fridge as long as your schedule allows.
Make the cucumber salad
- Peel the cucumbers, then slice lengthwise. Use a spoon to scrape out the seeds and pulp, then slice and dice into small pieces.
- Whisk the remaining ingredients together in a glass bowl, and add the cucumbers. Thoroughly mix, cover, and let sit in the fridge as long as your schedule allows.
Make the Tikka Masala sauce
- Preheat the broiler and set the top rack 4-5” below the broiler.
- Arrange the duck on a broiler tray or baking sheet and set aside.
- In a medium stockpot, bring coconut oil to sauté temperature, and start cooking the onion, garlic, and ginger. Sauté and stir for about 10 minutes until the flavor and colors are at their prime.
- Add the grama masala and work it into the onions.
- Add the crushed tomatoes, heavy whipping cream, spice/salt/pepper to taste. Lower to a simmer and let thicken for 15-20 minutes.
- Start cooking the Cauliflower Rice, step 14.
- Broil the duck for about 10 minutes, flipping/stirring after 5 minutes. The goal here is to not completely finish the duck as it will continue cooking in the sauce.
- Remove the duck from the over and add to the simmering sauce. Continue simmering for 10 more minutes. Taste for salt and spice as needed. By now, the Cauliflower rice will be done.
Make the Cauliflower Rice
- Warm some butter in a large sauté pan and add the cauliflower.
- Sauté for a few minutes then begin slowly adding and stirring in the coconut milk. Gauge the amount of coconut milk to the amount of cauliflower. Better to keep adding and maintain an even consistency as it cooks then adding too much at once and making it soupy.
- Add the mint, lower to a simmer, and continue to stir.
- Return to the Tikka Masala, step 12.
Plate the meal
- Serve the Tikka Masala over a bed of rice and a side of the cucumber salad. Garnish with mint.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: wild duck
- Method: braise
- Cuisine: Indian