Duck Tandoori with Ginger and Cucumber

Ingredients

• 4 smaller duck breast fillets (about 220 g)
• 200 g yogurt (10%)
• 1 tbsp Apple cider vinegar
• 2 tbsp sesame oil
• 4 cloves garlic
• 1 piece ginger (walnut-sized)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground chili flakes
• 1 tsp turmeric
• pepper to taste
• 1 cucumber
• 80 g pickled ginger
• 1 lemon

Instructions

1. 1.

   Remove the skin from the duck breast fillets. Whisk the yogurt with the vinegar and sesame oil. Peel and finely chop the garlic and ginger, then mix them with coriander, cumin, chili, turmeric, and a pinch of pepper into the yogurt mixture. Rub the duck breasts with the yogurt marinade and refrigerate covered for at least 5 hours.

2. 2.

   Preheat the oven to 200 °C (convection). Line a baking sheet with foil, place the marinated duck breasts on it, and bake on the middle rack for 20–25 minutes. Brush occasionally with remaining marinade. Just before serving, wash the cucumber and cut into ~10 cm long pieces; slice these lengthwise into rounds. Cut the lemon in half lengthwise and then into wedges. Drain the pickled ginger. Plate the tandoori duck with cucumber slices, pickled ginger, and lemon wedges.