Tandoori Roast Duck with Yoghurt and Sweet Potato Gratin…
Keeping your guests warm and satisfied, this superb dish is well worth the prep!
Prep time: 45 mins (and 12hrs pre refrigeration time)
Cooking time: 60 mins
- 2no Duck breast (trimmed and scored)
- 100 mg TOTAL Greek Yoghurt Classic
- 2tbsp Tandoori paste
- Salt and Pepper
- 400 gm Sweet potatoes (peeled and thinly sliced)
- 200 gm TOTAL Greek Yoghurt Classic
- 3 Egg Yolks
- 1 Clove of garlic (crushed)
- 150ml Milk
- Salt and Pepper
- ½ Cucumber (peeled into long ribbons)
- 100 gm TOTAL Greek Yoghurt Classic
- 1 tsp Chopped coriander
- ½ Diced red onion
- To make the marinade, mix the yoghurt and tandoori paste together and season.
- Cover the duck breast with the marinade and chill in a refrigerator for 12 hours.
- On the day of serving, make the gratin.
- Preheat the oven to Gas Mark 6, 400F and 200C
- In a saucepan, mix the milk with the garlic and bring to the boil.
- Place to one side to allow the garlic to infuse with the milk.
- After 10min, add the yoghurt and the egg yolks.
- Season to taste.
- Layer half the potatoes in the oven proof dish, overlapping the slices, sprinkling each layer with a little salt and pepper.
- Pour over half the liquid and finish layering, then add the rest of the liquid.
- Bake in a moderate oven until golden brown.
- Mix all the Raita ingredients together in a bowl and chill for 30 minutes.
- Meanwhile lay the duck in a pan and quickly seal the meat over a medium heat for approx 1-2 minutes.
- No additional oil is needed, as the fat from the duck will be sufficient.
- Next pop the same pan (containing the duck) into a moderately hot oven for around 8 minutes.
- Add an additional 5 minutes, if you prefer your meat well done.
- Allow to rest for 10min before serving.
To serve :Slice the duck lengthways and arrange on a plate with a generous serving of sweet potato gratin and a spoon full of Raita.
Recipe and photo credit by – Total Greek Yoghurt