Spicy Tandoori Duck Wraps

Spicy tandoori duck wraps

Duck breast is marinated in yogurt and Indian spices, then sliced thin and wrapped in a tortilla with veggies and a cool mint-yogurt sauce.

Ingredients

  • 1

    1/2 cup Greek Yogurt

  • 2

    1 Tbsp. Lemon Juice

  • 3

    2 tsp. Finely Minced Garlic

  • 4

    1 tsp. Grated Fresh Ginger

  • 5

    1 tsp. Cumin

  • 6

    1 tsp. Paprika

  • 7

    1 tsp. Salt

  • 8

    1/2 tsp. Garam Masala

  • 9

    1/4 tsp. Ground Coriander

  • 10

    1/4 tsp. Turmeric

  • 11

    1/4 tsp. Chipotle Chili Powder

  • 12

    1/4 tsp. Black Pepper

  • 13

    1/8 tsp. Cinnamon

  • 14

    1 (7.5 oz) Maple Leaf Farms All Natural Boneless Duck Breast

  • 15

    1/4 cup Greek Yogurt

  • 16

    2 tsp. finely chopped fresh mint

  • 17

    Salt and Pepper to taste

  • 18

    2 (10") Flour Tortillas, warmed if desired

  • 19

    1 cup Loosely Packed Baby Spinach Leaves

  • 20

    1/3 cup Julienned Carrot

  • 21

    1/3 cup Julienned Seedless (English) Cucumber

  • 22

    1/4 cup Diced Tomato

  • 23

    1/4 cup Loosely Packed Cilantro Sprigs

  • 24

    1/4 cup Thinly Sliced Red Onion

Directions

  • 1

    Prepare the marinade: In a small bowl, whisk together 1/2 cup yogurt, lemon juice, garlic, ginger, cumin, paprika, salt, garam masala, ground coriander, turmeric, chipotle chili powder, pepper and cinnamon.

  • 2

    Place duck breast in a small dish and pour marinade over, rubbing marinade all over duck and under skin. Cover and refrigerate for at least an hour (6-8 hours, if possible).

  • 3

    When ready to cook, preheat oven to 400 degrees F.

  • 4

    Remove duck from marinade and wipe excess marinade from the skin (try to get the skin as dry as possible). Place duck, skin-side down, in a cold ovenproof skillet. Place skillet over medium-low heat. Cook skin-side down to render the fat until skin is crispy and golden, about 8-12 minutes. Turn duck over and cook another 2 minutes on meat side.

  • 5

    Place skillet in 400 degree F oven for 6-8 minutes. Remove duck and place on a board to rest for at least 5 minutes.

  • 6

    Prepare yogurt-mint sauce: In a small bowl, mix together yogurt and mint. Season with salt and pepper to taste.

  • 7

    Once duck breast has rested, slice it thinly on the diagonal.

  • 8

    To assemble wraps: Lay one tortilla on a flat surface. Down the center of the tortilla, arrange half of the spinach, carrot and cucumber. Place half of the duck slices down the center of wrap. Top with half of the tomato, cilantro, onion and yogurt-mint sauce.

  • 9

    Fold bottom and top edges of wrap inward, then roll wrap tightly, tucking edges in as you roll. Slice in half on the diagonal. Repeat with second tortilla.

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Prep Time: 2 hours
Cook Time: 17 mins
Ready Time: 2 Hours 30 Minutes
Servings: 2