Tandoori Duck

Ingredients

Duck breasts

4 pieces

Greek yogurt

1 cup

Lemon juice

2 tablespoons

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Tandoori masala

2 tablespoons

Turmeric

1 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Paprika

1 teaspoon

Salt

1 teaspoon

Vegetable oil

for grilling

Lime wedges

for serving

Fresh cilantro

for garnish

Instructions

1. In a medium bowl, whisk together the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, turmeric, cumin, coriander, paprika, and salt until well combined.
2. Score the skin of the duck breasts in a crisscross pattern to allow the marinade to penetrate and the fat to render out. Place the duck breasts in a shallow dish and pour the marinade over them, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
3. Preheat the grill to medium-high heat, ensuring it's well-oiled to prevent sticking.
4. Remove the duck breasts from the marinade, allowing any excess to drip off. Reserve the remaining marinade for basting during grilling.
5. Place the duck breasts skin-side down on the hot grill. Grill for 6-8 minutes, or until the skin is crispy and browned.
6. Flip the duck breasts and continue grilling for an additional 6-8 minutes, or until the internal temperature reaches 135°F (medium-rare) or 145°F (medium). Baste the duck breasts with the reserved marinade during the last few minutes of cooking for added flavor.
7. Remove the duck breasts from the grill and let them rest for 5 minutes before slicing.
8. Serve the Tandoori Duck slices garnished with fresh cilantro and lime wedges. Enjoy the explosion of flavors!