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Duck naan

Recettes salées Printemps Été Automne Hiver Moins de 30 minutes Difficulté facile Poêle
Prep time
20 minutes
Cooking time
10 minutes
Serves 6


  1. Slice the fillets lengthwise into strips and place them on a tray with the spices and a tablespoon of oil.
  2. Prepare the raita: Peel and dice the cucumber, then stir into the Greek yogurt. Add the cumin seeds and a few chopped mint leaves.
  3. Peel and chop the red onion. Heat a little oil in a wok. Lightly sauté the onion, then set aside and quickly sear the duck strips.
  4. Heat a little oil in a frying pan and warm the naans one by one, then brush with ghee and minced garlic.
  5. Roughly chop the lettuce.
  6. Top each naan with lettuce, onions, duck strips and a spoonful of raita.
  7. Serve immediately!


  • 12 duck fillets
  • 2 red onions
  • Spices: turmeric, ginger, garam masala, za'atar
  • 1 clove garlic
  • Ghee (clarified butter)
  • 1 Greek yogurt
  • Cumin seeds
  • 1 cucumber
  • Mint leaves
  • Fresh coriander
  • Salt, pepper
  • 1 head sucrine lettuce
  • Oil
  • 6 naans


Fry pan

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.


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