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Ingredients

 

Indian Nacho Chip

  • 3/4 cup garbanzo flour
  • 3/4 cup all purpose flour
  • 1/3-1/2 cup water
  • 1 tbsp tandoori spice
  • 1 tbsp ras al hanout
  • 1 tsp salt

Duck Leg

  • 4 duck legs
  • 2 tbsp Coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp curry powder
  • 1 tbsp paprika
  • 1 tsp turmeric
  • 3 Kashmir chilies
  • 1/2 tsp cardamom

Mint - cilantro chutney recipe here

    Curry Mayo

    • 1 cup mayo (veganaise)
    • 2 tbsp curry powder
    • 1 lime juiced
    • 1 tsp salt

    Garnish

    • 1/4 cup cucumber relish recipe here
    • 3 tbsp cilantro
    • 2 tbsp chives and flower limes
    • 1/2 cup Aerated Yogurt recipe here
    • 2 cups oil for frying

    Nutritional information

    Calories: 390kcalCarbohydrates: 16gProtein: 22gFat: 26gSaturated Fat: 5gTrans Fat: 1gCholesterol: 88mgSodium: 693mgPotassium: 169mgFiber: 3gSugar: 2gVitamin A: 131IUVitamin C: 6mgCalcium: 48mgIron: 4mg

    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Servings 10 people

    For the Chip

    • In a mixing bowl add flours, spices, and salt.  Stir to incorporate everything.  Then pour in the water until a smooth dough is made.   Then portion into 1 oz balls and cover with plastic wrap to rest the dough for 25 min. 
      After the dough has rested using a rolling pin and roll the dough out thin into a tortilla like thickness and shape.  On a plancha or in a saute pan on medium high heat add a tsp of olive oil. 
      Add 1 or 2 tortilla's to the pan depending on the size and cook for 1 min on each side.  Then take out and allow to cool.  Continue until all are cooked.  
      Then add some oil to a fry pan for frying.  Bring the oil up to 315-325 degrees.  Cut the tortilla into 6-8 pieces depending on size.  You want like a one or two bite chip. 
      Place a few tortillas in the oil and fry until golden brown and crunchy.  Take out and drain on a paper towel.  Season with salt.  Continue until all are done.  

    For the Duck Leg

    •  Place all of the spices into a spice grinder or coffee grinder and grind until coarse.  Then season the duck legs aggressively along with salt on both sides of the legs.  Then place on your big green egg with the temperature between 350-400 degrees. 
      Cook for 30-45 minutes until the duck legs are cooked through and tender (It might take a little longer depending on your hot spots on the grill.   I like to put my meat in the lower heat areas of the egg so it slowly cooks and gets a little more smoke flavor. 
      This could take more like an hour or more to cook ) Once done take out and rest.

    For the Curry Mayo

    • Place all the ingredients in a bowl and mix well.  Adjust with salt and place into a squeeze bottle.  
      For the yogurt and cucumber relish see recipes

    To Finish

    • Take the meat off the bones of the duck legs and dice into bite size pieces.  If wanting to serve room temperature take a few spoonfuls of the cilantro chutney and toss the meat with the chutney. 
      (If you want to serve the meat hot simple place the diced duck in a pan with a few tbsp of cilantro chutney and warm up until the duck is hot. )  Then take you chips and place a little dollop of the curry mayo onto the chip.  Add a piece or two of the duck leg.  Add a little cucumber relish on top. 
      Take the isi charger and place a little dollop of aerated yogurt on top.  Finish with chive flowers, finger lime, and cilantro; serve and enjoy! 
      Indian duck nacho recipe with yogurt

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