Tandoori Duck With Ginger And Cucumber
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An amazing duck recipe prepared like a classic Indian tandoori, with a creamy yogurt marinade and the freshness of cucumber
21 July, 2012
ingredients
Duck
4 breasts, skinned
Yogurt
200 g
Apple cider 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 pepper
5 ml ground
Turmeric
5 ml
Cucumber
1, halved lengthways and cut into 10 cm long strips
Ginger
80 g pickled, drained
Lemons
1, sliced lengthways
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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