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Tandoori Duck With Ginger And Cucumber
- Duck 4 breasts, skinned
- Yogurt 200 g
- Apple vinegar 15 ml
- Sesame oil 30 ml
- Garlic 4 cloves, crushed
- Ginger 2 cm piece, fresh, peeled and chopped
- Coriander 10 ml ground
- Cumin 5 ml
- Chili powder 5 ml ground
- Turmeric 5 ml
- Cucumber 1, halved lengthways and cut into 10 cm long strips
- Ginger 80 g pickled, drained
- Lemon 1, sliced lengthways
Directions:View on Fine Dining Lovers
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