Tandoori Roast Duck with Yoghurt and Sweet Potato Gratin

Total Yoghurt is great used as part of a marinade. In this recipe mix with Tandoori paste.


Serves 2
For the duck marinade:
100g FAGE Total
2 duck breast, trimmed & scored
2 tbsp Tandoori paste
Salt & pepper
For the gratin:
400g sweet potatoes, peeled & thinly sliced
200g FAGE Total
3 egg yolks
1 clove of garlic, crushed
150ml milk
Salt & pepper
For the raita:
100g FAGE Total
½ cucumber, peeled into long ribbons
1 tsp coriander, chopped
½ red onion, diced

Serves 2
  1. 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.
  2. On the day of serving, make the gratin. Preheat the oven to Gas Mark 6 / 400F / 200C
  3. 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.
  4. 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.
  5. Mix all the Raita ingredients together in a bowl and chill for 30 minutes.
  6. 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.
  7. 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 10 minutes before serving.