Tuesday, February 22, 2011

And now to India by way of California...

This is the other dish I wanted to try from the San Francisco Chronicle's Sunday food section. It's duck tikka kebabs from an Indian restaurant called Amber India. I enjoyed the duck ragu I made so I wanted to try using duck again. I'm lucky to have a market nearby that carries alot of duck and the nice thing about this dish is that it comes together quickly. I'm also lucky to have an excellent Indian market near my house, Malabar. If you don't you should be able to order things online if interested.

The thickened yogurt needs to be started 3-4 hours earlier but I started it the night before so that I wouldn't have to worry about it.

Amber India Duck Tikka Kebabs my way

1 small carton non-fat Greek-style natural, unsweetened yogurt
1 whole or 2 1/2 boneless duck breasts (about 1 1/25 pounds total)
1 teaspoon lemon juice
Kosher salt
4 garlic cloves, pressed
~ 1 teaspoon fresh grated ginger
3 green cardamom pods, seeds only
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
2 tablespoons mustard oil (less if you want less heat)
1 teaspoon red chile powder
2 teaspoons Kasturi methi or dried fenugeek leaves

Using 2 layers of cheesecloth drain away enough moisture from the yogurt overnight or for 3 to 4 hours in the refrigerator until it is pretty solid and looks like a little lump. You will need 3 tablespoons of the hung yogurt. I used skewers to hang the yogurt from the top of a Pyrex measuring cup.

Remove skin from duck breasts; trim away any fat and cut meat into 1-inch cubes and place in a bowl. Sprinkle lemon juice and salt over cubes and set aside.

Combine garlic, ginger and cardamom seeds in a bowl. Grind with a pestle until cardamom is fine. Add cumin, nutmeg and 3 tablespoons of the hung yogurt and blend into a smooth paste.

In a pan over medium heat the mustard oil until it is almost smoking. Stir in the red chile powder and Kasturi methi; remove from the heat. Add flavored oil to the yogurt mixture and mix well. Pour this marinade over the duck and coat all the cubes. Cover and refrigerate for 1 to 2 hours.

Remove duck from refrigerator, lift cubes from the marinade, and skewer. Roast for about 15 minutes, or until cooked to desired doneness.

Caper Dill Sauce
Makes 1 1/2 cups

1 cup sour cream
~2 tablespoons fresh lemon juice
1 teaspoon drained capers, chopped
2 teaspoon chopped fresh dill
1 teaspoon Dijon mustard
1 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1/2 teaspoon ground turmeric

In a small bowl, stir together the ingredients.

I served this with brown basmatic rice and garlic naan I purchased from the Indian market. The duck was pretty hot so the sauce, bread and naan help cool things down. The flavors were great and this cooked quickly. It'd be a great appetizer and you could grill it in the summer. Enjoy!

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/18/FDKT1HMTKA.DTL#ixzz1EkVqfnlT

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