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Recipe
Main course
Tandoori Duck With Ginger And Cucumber
By FDL
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An amazing duck recipe prepared like a classic Indian tandoori, with a creamy yogurt marinade and the freshness of cucumber
Ingredients
For the duck breats
- Duck 4 breasts, skinned
For the marinade
- Yogurt 200 g
- Apple vinegar 15 ml
- Sesame oil 30 ml
- Garlic 4 cloves, crushed
- Ginger 2 cm piece, fresh, peeled and chopped
- Coriander 10 ml ground
- Cumin 5 ml
- Chili powder 5 ml ground
- Turmeric 5 ml
To serve
Info box
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine Indian
Preparation
Heat the oven to 200°C (180°C fan) 400F, gas 6.
Mix the yogurt, vinegar and sesame oil.
Stir in the garlic, ginger, coriander, cumin, chili, turmeric and some pepper.
Brush the meat with the marinade, cover and chill for at least 6 hours.
Reserve excess marinade.
Place the marinated duck in an oven proof dish covered with tin foil and cook in the middle of the hot oven for 20-25 minutes.
Brush occasionally with the remaining marinade.
Serve the tandoori duck on plates with the cucumber, ginger and lemon slices.
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