Tandoori-Style Duck Breasts Recipe

Name: Tandoori-Style Duck Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Put the ingredients for the marinade in a blender in the listed order and blend until smooth.
2
Pull off the duck skin.
3
Pat the breasts with paper towels until dry.
4
Rub the marinade on both sides of each piece and put in a bowl.
5
Cover and refrigerate at least 6 hours or overnight.
6
Pick up one breast.
7
Most of the marinade will drop off, and some will still cling to the meat.
8
That is all you want.
9
Put the breast flat on a board and cut it crossways, holding the knife at a slight diagonal, into 1/3-inch-thick slices.
10
Cut all the duck pieces this way.
11
Just before eating, set a large, heavy (preferably cast-iron) frying pan over medium-high heat.
12
Let it get very hot.
13
Brush it with oil.
14
Now lay down about 8 slices of duck on the hot pan.
15
As soon as they are lightly browned, a matter of seconds, turn them over and quickly brown the second side.
16
Remove to a warm plate and cover loosely.
17
Do all the slices this way and serve hot.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon lemon juice, 2 tablespoons plain yogurt, 1/2 medium onion, chopped, 2 cloves garlic, chopped, and more.

Yes, Tandoori-Style Duck Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tandoori-Style Duck Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions