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TANDOORI DUCK LEG

TANDOORI DUCK LEG

Let’s start


If you love the Indian food then it’s time to cook one for you to get the ultimate taste. lets start


Ingredients

Ingredients                                           Qty

Duck leg                                                2 no

Black salt / kalanamak                        5 g

Ginger garlic paste                               10 g

Red chilli paste                                      10 g

Thick yogurt                                           30 g

Garam masala                                        5 g

Tandoori powder mix                           10 g

Cardamom powder                                3 g

Red chilli powder                                    5 g

Salt                                                            6 g

Melted butter

Half lemon juice

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Method:

  • Remove the skin from duck leg, score on the flesh

  • Squeeze lemon juice on to the duck leg, apply some black salt, ginger garlic paste and red chilli paste and keep it in the fridge at least for an hour or you can keep it overnight too.

  • In a bowl put some yogurt, add garam masala, tandoori powder mix, cardamom powder, red chilli powder and salt. Mix it all together.

  • Apply this yogurt mix to duck leg.

  • Place the duck leg on oven roasting rack, roast at 230 C for five minutes.

  • Pour melted butter on top the duck leg and cook at 160 C for an hour or till the meat is soft.

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Fine dining Indian food magazine august 2017 issue 6

Fine Dining Indian Food Magazine 2017 : Fine dining Indian food magazine august 2017 issue 6

Read and Download Fine dining Indian food magazine August 2017 Edition – Issue 6.we are very grateful to feature Chef Girish Gopinathan Only Two Michelin star chef in the world, Master chef India Finalist Karishma sakhrani, Street food from Kolkata, Food Tasting on Kricket restuarnt in London…

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Finediningindian Magazine previous issues

Cover page Fine dining indian Food Magazine - July 2017 Issue 5
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