Ingredients Jump to Instructions ↓

  1. 1 duck , washed and dried

  2. 1 cup(s) low-fat plain yogurt

  3. 3 clove(s) garlic , minced

  4. 1 tablespoon(s) minced fresh ginger

  5. 1 tablespoon(s) ground cumin

  6. 1 tablespoon(s) paprika

  7. 1 1/2 teaspoon(s) salt , divided

  8. 1 teaspoon(s) ground cardamom

  9. 1/4 teaspoon(s) cayenne pepper

  10. 2 teaspoon(s) canola oil

  11. 1 medium onion , chopped

  12. 1 cup(s) red lentils

  13. 1/2 teaspoon(s) ground turmeric

  14. 1/4 teaspoon(s) freshly ground pepper

  15. 2 1/2 cup(s) water

Instructions Jump to Ingredients ↑

  1. 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. Mix together yogurt, garlic, ginger, cumin, paprika, 1 teaspoon salt, cardamom and cayenne pepper in a shallow, nonaluminum dish. 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, heat oil in a medium saucepan over medium heat. Add onions and cook until translucent and lightly browned, 6 to 8 minutes. Rinse lentils well and add them to the saucepan with turmeric, remaining 1/2 teaspoon salt, black pepper and water. Bring to a boil, reduce heat to low and simmer uncovered, stirring occasionally, until lentils are tender, 15 to 20 minutes. Cover and set aside. Meanwhile, preheat grill or 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 until browned, 5 to 7 minutes. Turn, baste once with reserved marinade and discard marinade. Cook until juices run clear when pierced with a fork, 8 to 10 minutes more. Just before serving, briefly reheat the lentils and serve with the duck.


Send feedback