Meat Smoke Fire

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Tandoori Duck Wrap

Tandoori Duck on a paratha with a red onion and pomegranate salad, raita, and tamarind chutney

This tandoori duck wrap recipe sounds very complicated, but it’s not. It’s incredible, so worth every bit of effort.

We use the LetzQ Tandoor Ring to grill the duck tikka, using the Egg like a tandoor oven. While it’s reasting we then use a direct setup to grill some paratha, an Indian bread layered with ghee, that’s super flaky and light.

The accompaniments are quick and easy to make.  These can all be made in advance too.

Serves 4

Cooking surfaces

then

BBQ Temperature

220C

Ingredients

For the duck tikka

For the raita

  • 150g Greek Yogurt (5% Fage brand is what we use)
  • 1 tsp Mint Sauce – Colemans
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1/4 tsp turmeric powder
  • 1 tbsp fresh coriander leaves, finely chopped 
  • Milk to thin down the raita

For the tamarind sauce

  • 3 tbsp dark brown sugar
  • 3 tbsp tamarind paste
  • 1/2 tsp Kashmiri chilli powder
  • 1 tbsp vegetable oil
  • 50ml water

For the red onion and pomegranate salad

  • 2 small red onions – sliced into fine rings
  • 1 pomegranate- cut in half and seeds knocked out.

To bring it together

  • 4 frozen parathas – you can get these in most supermarkets
  • Fresh coriander to garnish
  • Red chilli to garnish

Equipment

Method

Preparing the duck

  1. Make the marinade from Parmjit’s Chicken Tikka.
  2. Add the duck to the marinade and coat generously.
  3. Leave to marinade.
  4. When ready to cook, thread three pieces on to each skewer. I make sure I wiggle the skewer going through the meat at least twice to make sure it doesn’t fall off as it cooks.

To make the red onion salad

  1. Finely slice the red onion in rings and place in cold water with some ice for about 10 to 15 mins.
  2. This takes the edge off the onions and preserves the beautiful red colour.
  3. Cut the pomegranate in half.
  4. Place the cut edge in the palm of your hand and hold over a large bowl.
  5. Take a wooden spoon and bash the curved edge of the pomegranate to knock out the seeds.
  6. Repeat the process with the second half of the pomegranate.
  7. Remove any white pith from the pomegranates seeds.
  8. Drain and add the onion.  Give it a good zhuzh!  Your salad is ready.

To make the tamarind sauce

  1. Place all the ingredients in a small pan, we use the Big Green Egg Cast Iron Sauce Pot.
  2. Give it a stir and then place on a low heat and simmer for 5 to 10 minutes until the sugar has melted and the sauce has thickened.
  3. Remove from the heat and set aside until ready to serve.

To cook the duck

  1. Set up your Egg for a direct cook at 220°C.
  2. Remove the rEGGulator and replace with the tandoor ring.
  3. Feed the skewers into the tandoor ring.
  4. The duck is cooked when it reaches 57°C internal temp. Use a Thermapen to measure this.
  5. Remove from the heat and wrap in foil.

To make the paratha

  1. Remove the Tandoor Ring and replace with the rEGGulator.
  2. Add the stainless steel grid back into the Egg.
  3. Warm up a frying pan.
  4. Add a tiny drizzle of vegetabe oil and place a frozen paratha in the pan.  Fry for about 30 seconds until golden brown on the underside.
  5. Use the tip of a wooden spoon and place on the edge of the paratha, this will help to puff it up.
  6. Flip the paratha and fry until golden brown.
  7. Repeat the process with the reamining 3 parathas.

To assemble the dish

  1.  Place your paratha on a plate.
  2. Add some of the onion and pomegranate salad followed by a few chunks of duck.
  3. Drizzle over some raita and tamarind sauce.
  4. Finish with a few coriander leaves and slices of red chilli, optional.

Notes

You could use a tortilla wrap if you didn’t want to use a paratha.  If you fancied trying to make your own parathas, we have a couple of recipes you could try parathas or spiced minty paratha.

 

 

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