• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Tandoori Duck and Lentils

  • Recipe Submitted by on

Category: Indian, Poultry

 Ingredients List

  • Stephen Ceideburg
  • 4 lb To 5 lb. duck, washed and
  • -dried
  • 1 c Low-fat yogurt
  • 3 Cloves garlic, minced
  • 1 tb Minced, peeled ginger root
  • 1 tb Ground cumin
  • 1 tb Paprika
  • 1 1/2 ts Salt
  • 1 ts Ground cardamom
  • 1/4 ts Cayenne pepper
  • 2 ts Vegetable oil
  • 1 md Onion, chopped
  • 1 c Red lentils
  • 1/2 ts Turmeric
  • 1/4 ts Freshly ground black pepper

 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 tsp. 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 1/2 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 1/2 tsp. salt, black pepper and 2 1/2 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.

451 CALORIES PER SERVING: 44 G PROTEIN, 15 G FAT, 35 G CARBOHYDRATE; 323 MG
SODIUM; 105 MG CHOLESTEROL.



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