Recipes For Indian Restaurant Style Cooking |

Curry Recipes By The Curry Guy

  • Home
  • Recipes
  • Cookery Classes
  • Shop

Tandoori Wild Duck

October 28, 2015 By Dan Toombs 4 Comments

 

Tandoori wild rice

Wild mallard served on a bed of vegetable fried rice.

It’s always nice to step outside to find wild mallard ducks waiting for me. My hunting neighbours are quite generous. That said, it’s a lot easier to make this recipe if you go to a good butcher or game dealer. They should be able to sort you out with some plucked ducks. I hate plucking and gutting!

When cooking large wild ducks like mallards, it is important to cook them at your oven’s highest setting. You also want to monitor their inside temperature with a meat thermometer. Mallards should be served at medium rare which is 60c (140f). You could allow them to go as high as 65c. Any higher and you may as well eat leather.

I served these mallards with a sauce that was made from the marinade. Nice and easy.

The sauce can be made as spicy as you like. I made mine quite spicy as the ducks can really stand up to the spicy heat. There is so much delicious flavour.

As wild ducks are quite rich, two adult mallards should easily serve four.

Tandoori mallard

If you can find them, get these without the feathers!

Tandoori wild duck

Submerge the ducks in the marinade and add chilli powder to taste.

Making wild duck

Dry off the ducks but retain the marinade. Season with salt and pepper.

Tandoori wild duck

Your ducks should be ready in about 25 minutes. Let them rest while you make your sauce.

Tandoori wild duck sauce

Heat the marinade in a pan and stir in the tomato paste.

Making tandoori duck

Stir in the butter, some of the cooking juices and the lime juice.

Tandoori wild ducks

Quarter the ducks and served topped with the sauce.

The Curry Guy Easy

Over 100 new recipes!

The Curry Guy Cookbook

Best Seller! Over 100 Curry House Recipes.

Waterstones logo

International & UK Orders

Book Depository logo

 

 

Print
Tandoori Wild Mallard Duck
Author: Dan Toombs
Recipe type: Main
Cuisine: Indian
Prep time:  20 mins
Cook time:  45 mins
Total time:  1 hour 5 mins
Serves: 4
 
Ingredients
  • 2 wild mallard ducks
  • 1 quantity mustard and coriander raita
  • 1 tablespoon tomato paste
  • 1 teaspoon madras curry powder
  • 1 teaspoon cumin powder
  • 1 teaspoon chilli powder (more or less to taste)
  • Salt and pepper to taste
  • 1 tablespoon butter
  • Juice of one lemon
Instructions
  1. Marinate the ducks, inside and out with the mustard and coriander raita and the chilli powder for about 8 hours or overnight in the fridge.
  2. When ready to cook, remove your ducks from the fridge and wipe as much marinade off them as possible. Allow to come to room temperature and retain the marinade.
  3. Pre-heat your oven to its highest setting.
  4. Sprinkle the ducks with salt and pepper and place in the oven for about 25 minutes or until they are 60c to 65c degrees in the deepest part of the meat.
  5. Bring out of the oven to rest while you make your sauce.
  6. Heat the marinade over medium heat and stir constantly so that the yogurt doesn’t curdle.
  7. Add a little chilli powder or curry powder if you like and also the tomato paste.
  8. Deglaze the roasting tin with a little water or stock and add a few tablespoons to the sauce. Squeeze in the lemon juice and add the butter. Taste it and adjust seasoning.
  9. Quarter each duck and give each person a front and back end. Drizzle the sauce over the ducks to serve.
  10. I served these ducks on top of vegetable fried rice.
3.4.3177

 

JOIN MY NEWSLETTER
Join over 15.000 visitors who receive my recipes direct to their inbox!
I hate spam. Your email address will not be sold or shared with anyone else.
« Vegetable Fried Rice
Potato Koftas »

Filed Under: Game Recipes, Tandoori

Comments

  1. Ian says

    April 26, 2016 at 1:55 pm

    Thanks for sharing this recipe. I will try this recipe today and get back to you to share my experience.

    Reply
    • Dan Toombs says

      July 8, 2016 at 9:59 am

      Thanks Ian.

      Reply
  2. Preeti says

    November 19, 2018 at 4:21 pm

    This is decadent!!! Oh my god… I am totally trying this recipe! Thanks Dan!

    Reply
    • Dan Toombs says

      November 24, 2018 at 6:44 pm

      Thank you very much Preeti. 🙂

      Dan

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

ONLY £6.00! NEW BOOK – ON SPECIAL OFFER

The Curry Guy Cookbook

Over 100 Curry House Recipes!

The Curry Guy Cookbook

Available for Pre-Order Now

The Curry Guy Cookbook

The Curry Guy Cookbook

SEARCH

New Cooking Videos Weekly!

The Curry Guy Cookbook

Authentic Chicken Balti

Tandoori Chicken Tikka

Tomato, Onion & Cheese Dosa

Balti Dhal Fry

Special Balti

Chicken Tikka Keema Methi Balti

Lamb Nihari

Channa

Butter Dosas

Lamb Karahi

Perfect Basmati Rice

Tandoori Partridge

Base Curry Sauce

Lamb & Chickpea Balti

Please Follow Me On Facebook

Get The App! FREE Starter Kit

top 50 banner

About Me

#1 UK Food Blogger Dan Toombs

Categories

Photobucket

top 10 banner

Vuelio Banner banner

Go Compare Blogger of the Month Banner

Copyright © 2019 · The Curry Guy - All Rights Reserved ·