Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by combining 2 tablespoons of olive oil, 2 tablespoons of white wine vinegar, 4 minced garlic cloves, 2 teaspoons of smoked paprika, 1 finely chopped small piri-piri pepper, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper in a bowl.

2. 2

   Score the skin of 2 duck breasts in a crosshatch pattern, being careful not to cut into the meat.

3. 3

   Place the duck breasts and 2 bay leaves into the marinade, ensuring they are thoroughly coated, then cover and refrigerate for at least 4 hours or overnight.

4. 4

   Preheat your tandoor oven to a high temperature, around 250-280°C (480-530°F).

5. 5

   Skewer the marinated duck breasts and carefully place them into the preheated tandoor oven, cooking for 8-12 minutes, turning once, until the skin is crispy and the internal temperature reaches 60-63°C (140-145°F) for medium-rare.

6. 6

   Remove the duck from the tandoor, let it rest for 5 minutes, then slice the 2 duck breasts thinly.

7. 7

   Garnish the sliced duck with the zest and segments of 1 orange and 0.25 cup of fresh cilantro before serving.