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Tandoori duck tacos with kachumber salad

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Ingredients

Adjust Servings:

	FOR THE DUCK TACOS
	2 Gressingham duck legs, skin on
	1/2 tbsp tandoori curry powder
	6 taco shells
	FOR THE KACHUMBER SALAD
	1/2 small mango, cut into 1cm chunks
	1/2 cucumber, cut into 1cm chunks
	2 salad tomatoes, seeds removed and chopped into 1cm chunks
	1/2 red onion, finely diced
	1/2 red chilli, finely chopped
	1/2 lemon, juiced
	Small handful of fresh coriander, finely chopped
	FOR THE GARLIC AND MINT RAITA
	150ml natural yoghurt (0% fat)
	1 tbsp fresh mint leaves, finely chopped
	1 small garlic clove, grated
	1/2 lime, juiced
	TO SERVE
	2 tbsp mango chutney, optional

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Tandoori duck tacos with kachumber salad

Name: Tandoori duck tacos with kachumber salad
Total time: 1 h 35 min
Yield: 2
Cuisine: Indian
Ingredients: Gressingham duck legs, skin on: 2; tandoori curry powder: 1/2 tbsp; taco shells: 6; small mango, cut into 1cm chunks: 1/2; cucumber, cut into 1cm chunks: 1/2; salad tomatoes, seeds removed and chopped into 1cm chunks: 2; red onion, finely diced: 1/2; red chilli, finely chopped: 1/2; lemon, juiced: 1/2; Small handful of fresh coriander, finely chopped; natural yoghurt (0% fat): 150ml; fresh mint leaves, finely chopped: 1 tbsp; small garlic clove, grated: 1; lime, juiced: 1/2; mango chutney, optional: 2 tbsp

This fresh and vibrant platter is my Indian-inspired twist on Mexican tacos. The roasted duck legs are flavoured with tandoori curry powder and served with taco shells, a chopped salad containing plenty of your 5-a-day, and a cooling mint and yoghurt dressing.

Features:

Cuisine:

Indian

95 Mins
Serves 2
Easy

Ingredients

FOR THE DUCK TACOS
2 Gressingham duck legs, skin on
1/2 tbsp tandoori curry powder
6 taco shells
FOR THE KACHUMBER SALAD
1/2 small mango, cut into 1cm chunks
1/2 cucumber, cut into 1cm chunks
2 salad tomatoes, seeds removed and chopped into 1cm chunks
1/2 red onion, finely diced
1/2 red chilli, finely chopped
1/2 lemon, juiced
Small handful of fresh coriander, finely chopped
FOR THE GARLIC AND MINT RAITA
150ml natural yoghurt (0% fat)
1 tbsp fresh mint leaves, finely chopped
1 small garlic clove, grated
1/2 lime, juiced
TO SERVE
2 tbsp mango chutney, optional

Directions

Pierce the skin, not the meat, of both duck legs several times and rub the skin with the tandoori curry powder. Season with smoked sea salt and place on a baking tray.
Roast the duck legs in a preheated oven at 160C for 90 minutes or until the skin is crisp and the meat pulls away from the bone. Remove most of the duck fat from the bottom of the tray every 30 minutes and keep for the next time you make roast potatoes.
To make the kachumber salad, add the diced mango to a bowl with the cucumber, tomato, red onion and red chilli. Squeeze over the lemon juice and stir through the chopped coriander. Cover with clingfilm and refrigerate until ready to use.
When the duck legs have cooked, leave for 5 minutes before shredding the meat.
Heat the tacos in the oven for 2-3 minutes while you prepare the raita. Pour the natural yoghurt into a bowl and stir through the mint leaves, crushed garlic and a pinch of salt. Season to taste with the lime juice and serve the raita alongside the shredded duck, tacos, mango chutney and kachumber salad.