Tandoori duck with turmeric & cauliflower raita
A delicious and comforting supper with some spice!
- CourseMain meal
- Prepare15 mins
- Cook40 mins
- Total time55 mins
- 1 small cauliflower
- 1 tsp ground turmeric
- 1 tbsp sunflower oil
- 340g pack Gressingham Duck Breasts
- 60g Waitrose Tandoori Marinade
- 125g natural yogurt, plus 1 tbsp
- ½ tsp chaat masala
- ¼ tsp chilli powder
- rice or naan, to serve
Preheat the oven to 200ºC, gas mark 6, and line 2 baking trays with baking parchment. Break the caulifl ower into medium-sized florets, reserving the tender leaves, then spread out the florets and leaves on one of the trays. Sprinkle over the turmeric, season and drizzle with the oil, then mix well. Roast for 25 minutes.
Meanwhile, season the duck breasts (ensuring the skin is coated), then put, skin-side down, in a cold frying pan over a low-medium heat and cook for 12 minutes until golden and crisp. Flip the duck over and cook for 1 minute, then transfer to the second tray, skin-side down. Mix the tandoori marinade with 1 tbsp yogurt and slather on the duck breasts, flipping them over so that you can smear some on the skin too.
Stir up the cauliflower and pop back in the oven on a low shelf. Put the tray of tandoori duck on a higher shelf and cook both for 15 minutes. Meanwhile, whisk the yogurt with a splash of water; season. Let the duck rest and tip the cauliflower into a bowl to cool slightly. Pour the yogurt over the cauliflower, mix, then sprinkle over the chaat masala and chilli powder. Serve alongside the sliced duck, with steamed rice or naan breads.
Typical values per serving when made using specific products in recipe