Tandoori Duck Breast

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Vegetable oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Tandoori masala - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Lemon juice - 2 tablespoons
• Greek yogurt - 1/2 cup
• Duck breasts - 2

Instructions

1. In a bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, turmeric, cumin, coriander, and salt. Mix well to make the 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. Rub the marinade into the duck breasts, 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 and let any excess marinade drip off. Brush the duck breasts with vegetable oil.
5. Place the duck breasts on the grill, skin-side down. Grill for 6-8 minutes, or until the skin is crispy and browned. Flip the duck breasts and grill for another 6-8 minutes, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
6. Remove the duck breasts from the grill and let them rest for 5 minutes. Slice the duck breasts diagonally into thin slices.
7. Serve the tandoori duck breast slices garnished with fresh cilantro. Enjoy!