Tandoori Duck & Lentils

Directions

The yogurt marinade in this dish locks in moisture and lends a complementary spicy flavor.

The duck is skinned before cooking to reduce fat.

With a sharp knife or poultry shears, remove backbone and wing tips from duck and cut the duck into 4 serving pieces.

Cut away the skin and fat.

In a shallow, non aluminum dish, mix together yogurt, garlic, ginger, cumin, paprika, 1 teaspoon salt, cardamom and cayenne pepper.

Add the duck pieces, turning to coat well and marinate, covered, in the refrigerator for at least 8 hours or up to 24 hours, turning occasionally.

About ½ hour before serving, in a medium-sized saucepan, heat oil over medium heat.

Add onions and cook for 6 to 8 minutes, or until translucent and lightly browned.

Rinse lentils well and add them to the saucepan with turmeric, remaining ½ teaspoon salt, black pepper and 2½ cups water.

Bring to a boil, reduce heat to low and simmer uncovered, stirring occasionally, for 15 to 20 minutes, or just until lentils are tender.

Cover and set aside.

Meanwhile, prepare a charcoal grill or preheat the broiler.

Remove the duck from the marinade (reserve marinade) and grill on a lightly oiled rack or broil on a rack set over a foil-lined baking sheet.

Grill or broil for 5 to 7 minutes on one side, or until browned.

Turn, baste once with reserved marinade and discard marinade.

Cook 8 to 10 minutes longer, or until juices run clear when pierced with a fork.

Just before serving, briefly reheat the lentils and serve with the duck.