Garam Masala Duck Breasts

• 1/2 cup (4 1/2 oz) low-fat plain yogurt
• 1 heaping teaspoon cornstarch
• 2 large skinless duck breasts, about 11oz. total weight
• 1 tablespoon coarsely chopped fresh cilantro, to serve
• 1 teaspoon cardamom seeds (removed from pods)
• 1 small cinnamon stick, broken up
• 1 teaspoon cloves
• 1 teaspoon black peppercorns
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds

1. To make the garam masala, grind all the ingredients in a spice grinder or mortar and pestle until fine.
2. This can be prepared in advance.
3. You will not need all of it for this recipe, but it keeps well in a sealed container for several months if all the ingredients are fresh when first prepared.
4. Put the yogurt, cornstarch, and 2 heaping teaspoons garam masala in a shallow bowl and mix well.
5. Place the duck breasts in the bowl and turn to cover completely in the marinade.
6. Cover the bowl and leave in the fridge for 4 hours or overnight (the flavor will improve if left overnight).
7. Remove the duck from the fridge 30 minutes before cooking.
8. Heat a griddle to medium high or a grill to high.
9. Remove most of the yogurt mixture from the duck and cook the breasts for about 8-10 minutes, turning over halfway through.
10. Cook a little longer if you prefer your duck cooked through.
11. Set aside to rest for 5 minutes before serving.
12. Place the yogurt mixture in a saucepan and gently bring to a boil.
13. Cook briefly and add a dash of water if the mixture is too thick.
14. Serve the duck with the warm yogurt dressing on top and a scattering of cilantro for color.

yogurt, cornstarch, duck breasts, fresh cilantro, cardamom seeds, cinnamon, cloves, black peppercorns, cumin seeds, coriander seeds

Taken from www.cookstr.com/recipes/garam-masala-duck-breasts (may not work)