The yogurt marinade in this dish locks in moisture and lends a complementary spicy flavor. The duck is skinned before cooking to reduce fat. Source: EatingWell Magazine, January/February 1992

Mark Bittman


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: The duck can be marinated (Step 1) for up to 1 day.

Nutrition Facts

320 calories; 9.8 g total fat; 2.6 g saturated fat; 51 mg cholesterol; 112 mg sodium. 636 mg potassium; 31.4 g carbohydrates; 7.7 g fiber; 3 g sugar; 27 g protein; 115 IU vitamin a iu; 2 mg vitamin c; 12 mcg folate; 44 mg calcium; 5 mg iron; 16 mg magnesium;