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Author Topic: Duck Tikka  (Read 12193 times)

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Offline Garp

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Duck Tikka
« on: March 17, 2015, 04:18 PM »
Heading down to Birmingham on Friday for a few days so Mrs G can take in the craft show at the NEC. Also going to meet up with brother Garp, who lives in Solihull, for a curry.

Having seen some of the horrors that Gav recovered from some of the more touristy/trendy balti houses, we're going for the Rajasthan in Olton. Had a takeaway from there a couple of years ago and the Butter Chicken was possibly the best mild curry I've ever had (although I could feel my arteries clogging up with every spoonful).

Having a look at their menu I noticed they offered a lot of their dishes with duck tikka. Seemed a bit strange to me but has anyone ever tried it?
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Offline Gav Iscon

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Re: Duck Tikka
« Reply #1 on: March 17, 2015, 05:14 PM »
Never tried it but seen it on a few menus. Theres a few round here do it.
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Offline Garp

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Re: Duck Tikka
« Reply #2 on: March 17, 2015, 05:28 PM »
Thinking it might be a bit tough bud, like lamb tikka. Probably just end of with chicken tikka or lamb  :)
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Offline fried

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Re: Duck Tikka
« Reply #3 on: March 17, 2015, 05:37 PM »
I'd thought about making some before and completely forgotten about it, completely by coincidence I'm home alone next weekend.... I feel a project coming on, might publish my first recipe.
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Offline Gav Iscon

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Re: Duck Tikka
« Reply #4 on: March 17, 2015, 05:42 PM »
Quote from: fried on March 17, 2015, 05:37 PM
I'd thought about making some before and completely forgotten about it, completely by coincidence I'm home alone next weekend.... I feel a project coming on, might publish my first recipe.

Hurry up then and tell us what its like. :)
I suppose it would be the ideal thing to try at home first.
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littlechilie

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Re: Duck Tikka
« Reply #5 on: March 17, 2015, 06:32 PM »
Hi Garp I have eaten a duck tikka starter in my local, it's a very nice dish. My description would be a duck breast marinated in tikka then pan fried, sliced and served pink in the centre.  A little indian garnish on the side with a slice of Lemmon and a little redwine reduction just to be flash.

Very nice, nicer than the dry tandoor chicken leg that followed :o

Good luck .
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Offline Garp

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Re: Duck Tikka
« Reply #6 on: March 17, 2015, 06:47 PM »
Thanks LC - will probably give it a miss :)
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Offline Micky Tikka

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Re: Duck Tikka
« Reply #7 on: March 17, 2015, 07:37 PM »
I would probably give it ago just so you can tick it off
Duck is a strong taste so i wouldn't be convinced
But yes go for it
Cheers Micky Tikka  ;D love it
« Last Edit: March 17, 2015, 08:39 PM by Micky Tikka »
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Offline london

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Re: Duck Tikka
« Reply #8 on: March 17, 2015, 08:37 PM »
I think duck is best left to the chinese, you can't beat crispy acrobatic duck :)

London.
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Offline Garp

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Re: Duck Tikka
« Reply #9 on: March 17, 2015, 08:41 PM »
Quote from: Micky Tikka on March 17, 2015, 07:37 PM
I would probably give it ago just to you can tick it off

That's what I was thinking Micky, but I had wood pigeon the other evening for the very reason you suggest.....and it wasn't great :)
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