Tandoori duck & lentils

4 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
4 pounds 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
1½ teaspoon Salt
1 teaspoon Ground cardamom
¼ teaspoon Cayenne pepper
2 teaspoons Vegetable oil
1 medium Onion, chopped
1 cup Red lentils
½ teaspoon Turmeric
¼ teaspoon 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 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 tsp. 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.

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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