Ingredients
Method
- Mix the Marinade: In a small bowl, whisk together the yogurt, vegetable oil, lemon juice, ginger paste, garlic paste, cumin, coriander, paprika, cayenne pepper, and salt until smooth and creamy.
- Marinate the Duck: Place the duck breasts in a shallow dish or resealable bag. Pour the marinade over the meat, ensuring both sides are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight. The longer it sits, the more tender and flavorful the meat becomes.
- Preheat the Oven: Preheat your oven to 400°F (200°C). If you have a broiler setting ready, keep it in mind for the final step.
- Sear the Skin: Remove the duck from the fridge and let it sit at room temperature for 15 minutes. Heat a large oven-safe skillet over medium-high heat. Place the duck breasts skin-side down in the dry skillet. Cook for 3-4 minutes without moving them, until the skin is golden brown and crispy. Flip and cook the other side for another minute to sear the meat slightly.
- Roast: Transfer the skillet to the preheated oven. Roast for 8-10 minutes for medium-rare (internal temperature of 130°F/54°C) or until your desired doneness is reached. Duck is best served pink; overcooking will make it tough and dry.
- Rest: Remove the duck from the oven and transfer to a cutting board. Let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Serve: Slice the duck against the grain into thin strips. Garnish with fresh cilantro. Serve immediately with basmati rice or naan bread.
Nutrition
Notes
I serve this with simple basmati rice to soak up the tangy sauce. The key is letting the duck rest after cooking; it keeps the juices inside rather than spilling out onto the plate immediately.