Spiced Indian Duck Breasts
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 7 h.
Ready in
Healthy, because
Even smarter
Like other poultry, duck is a great source of protein as well as vitamins and minerals such as iron, selenium, B vitamins, and zinc.
A serving of basmati rice makes this a more filling, fibrous meal.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 medium duck legs (skinned)
- For the marinade
- 1 cup Yogurt
- 1 Tbsp apple cider vinegar
- 2 Tbsps sesame oil
- 4 garlic cloves (crushed)
- ¾ inch fresh ginger (peeled and chopped)
- 2 tsps Coriander
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Turmeric
- To serve
- 1 Cucumber (halved lengthways and cut into 4)
- ½ cup Pickled ginger (drained)
- 1 lemon (sliced lengthways)
Preparation
Kitchen utensils
1 Pot, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Citrus juicer
Preparation steps
1.
Preheat the oven to 400F.
2.
Mix the yogurt, vinegar and sesame oil. Stir in the garlic, ginger, coriander, cumin, chilli, turmeric and some pepper. Brush the meat with the marinade, cover and chill for at least 6 hours. Reserve excess marinade.
3.
Place the marinated duck in an oven-proof dish covered with tin foil and cook in the centre of the hot oven for 20-25 minutes. Brush occasionally with the remaining marinade.
4.
Serve the tandoori duck on plates with the cucumber, ginger and lemon slices.
