Tandoori-Style Duck Breasts

• 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.

lemon juice, plain yogurt, onion, garlic, ginger, cayenne pepper, salt, ground turmeric, garam masala, olive

Taken from www.epicurious.com/recipes/food/views/tandoori-style-duck-breasts-373789 (may not work)