Tandoori Wild Duck and Pheasant
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
  • 4 x wild ducks, pheasant - feathered and skinned
  • Juice of two lemons
  • 2 tablespoons garlic and ginger paste
  • Salt
  • 2 Tablespoons tandoori masala (homemade or shop bought)
  • 1 teaspoon ground black pepper
  • 200g Plain Greek yoghurt - whisked
  • Lemon wedges or slices to serve
  1. Make shallow incisions in the flesh of the ducks and peasants.
  2. Place the game birds in a large bowl and drizzle with the lemon juice. Then add the garlic and ginger paste and rub it all into the flesh.
  3. Season with about ½ teaspoon salt and then rub the tandoori masala into the flesh as well, getting it right into the incisions.
  4. Rub in the yogurt so that it covers the flesh and allow to marinate for three hours or overnight.
  5. When ready to cook, pre-heat your oven, Traeger or other Barbecue as hot as you can get it. The Traeger is made for indirect cooking which is what you will need to do with other BBQs.
  6. Roast the birds for 30 to 40 minutes until the internal temperature reaches 63c.
  7. Transfer to a cutting board and let rest for about ten minutes. Then serve as they are or cut into smaller pieces.
  8. Season with a little more salt if desired and top drizzle with the melted butter. I also squeezed a little more lemon juice over the top just before serving.
Recipe by Recipes For Indian Restaurant Style Cooking | at http://www.greatcurryrecipes.net/2017/10/26/tandoori-wild-duck-and-pheasant/