Tandoori Duck

Ingredients

• Lime wedges - For serving
• Fresh cilantro - 2 tablespoons, chopped
• Vegetable oil - 2 tablespoons
• Salt - 1 teaspoon
• Paprika - 1 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Tandoori masala - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 4 cloves, minced
• Lemon juice - 2 tablespoons
• Greek yogurt - 1 cup
• Duck breasts - 4

Instructions

1. In a bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, turmeric, cumin, coriander, paprika, and salt. Mix well to form a marinade.
2. Score the skin of the duck breasts in a crisscross pattern. Place the duck breasts in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the grill to medium-high heat.
4. Remove the duck breasts from the marinade, allowing any excess marinade to drip off. Reserve the marinade for basting.
5. Brush the grill grates with vegetable oil to prevent sticking. Place the duck breasts on the grill, skin-side down, and cook for 6-8 minutes, or until the skin is crispy and browned.
6. Flip the duck breasts and continue grilling for another 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 grilling.
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!