Tandoori-Style Duck Breasts

Name: Tandoori-Style Duck Breasts
Yield: serves 4
Ingredients: 1 tablespoon lemon juice; 2 tablespoons plain yogurt; 1/2 medium onion, chopped; 2 cloves garlic, chopped; One 2-inch piece of fresh ginger, peeled and chopped; 1/4 teaspoon cayenne pepper; 1 1/4 teaspoon salt; 1/2 teaspoon ground turmeric; 1 teaspoon garam masala, preferably homemade (page 285); The breasts of two ducks, about 2 pounds in all; 1 tablespoon olive or canola oil

December 9, 2011

These duck breasts are not cooked in a tandoor, and not even in an oven, but they do taste like tandoor-baked poultry, hence their name. I marinate them in the same manner that I would a tandoori chicken, then I quickly pan-fry them so they stay a little rare inside. They take just minutes to cook. As for the skin, which is flabby if not crisped to perfection—well, I just remove it entirely. I like to serve this duck with Sri Lankan Rice with Cilantro and Lemon Grass and Swiss Chard with Ginger and Garlic.

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