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