Main course

Tandoori Duck With Ginger And Cucumber


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Tandoori Duck With Ginger And Cucumber
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An amazing duck recipe prepared like a classic Indian tandoori, with a creamy yogurt marinade and the freshness of cucumber

For the duck breats
  • Duck 4 breasts, skinned
For the marinade
To serve
  • Cucumber 1, halved lengthways and cut into 10 cm long strips
  • Ginger 80 g pickled, drained
  • Lemon 1, sliced lengthways
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
  • Recipe cuisine Indian

Heat the oven to 200°C (180°C fan) 400F, gas 6.

Mix the yogurt, vinegar and sesame oil.

Stir in the garlic, ginger, coriander, cumin, chili, turmeric and some pepper.

Brush the meat with the marinade, cover and chill for at least 6 hours.

Reserve excess marinade.

Place the marinated duck in an oven proof dish covered with tin foil and cook in the middle of the hot oven for 20-25 minutes.

Brush occasionally with the remaining marinade.

Serve the tandoori duck on plates with the cucumber, ginger and lemon slices.


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