Tandoori Duck & Lentils
Yield
4 servingsPrep
30 minCook
60 minReady
24 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 to 5 | pounds |
duck
washed, dried |
|
| 1 | cup |
yogurt, low-fat
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | tablespoon |
ginger root
peeled, minced |
|
| 1 | tablespoon |
cumin
ground |
|
| 1 | tablespoon |
paprika
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
cardamom seeds
ground |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | cup |
lentils, red (masoor dal)
|
|
| ½ | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
duck
washed, dried |
|
||
| 237 | ml |
yogurt, low-fat
|
|
| 3 | cloves |
garlic
minced |
|
| 15 | ml |
ginger root
peeled, minced |
|
| 15 | ml |
cumin
ground |
|
| 15 | ml |
paprika
|
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
cardamom seeds
ground |
|
| 1.3 | ml |
cayenne pepper
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 237 | ml |
lentils, red (masoor dal)
|
|
| 2.5 | ml |
turmeric
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
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.
