Tandoori Duck And Lentils Recipe

Category: Dal
Rating: 3.25
Servings: 4

Ingredients

1 stephen ceideburg
4 lb to 5 lb. duck, washed and dried
1 cup low-fat yogurt
3 cloves garlic, minced
1 tablespoon minced, peeled ginger root
1 tablespoon ground cumin
1 tablespoon paprika
1 1/2 teaspoon salt
1 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
2 teaspoon vegetable oil
1 medium onion, chopped
1 cup red lentils
1/2 teaspoon turmeric
1/4 teaspoon freshly ground black pepper

Directions: How to Cook Tandoori Duck And Lentils

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.

From "Eating Well", Jan/Feb, 1992.

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