Recipe Image

Tandoori Duck & Lentils

  • 1 h
  • 9 h
Mark Bittman
“The yogurt marinade in this dish locks in moisture and lends a complementary spicy flavor. The duck is skinned before cooking to reduce fat.”

Ingredients

    • 1 4-5 pound duck, washed and dried
    • 1 cup low-fat plain yogurt
    • 3 cloves garlic, minced
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon ground cumin
    • 1 tablespoon paprika
    • 1½ teaspoons salt, divided
    • 1 teaspoon ground cardamom
    • ¼ teaspoon cayenne pepper
    • 2 teaspoons canola oil
    • 1 medium onion, chopped
    • 1 cup red lentils
    • ½ teaspoon ground turmeric
    • ¼ teaspoon freshly ground pepper
    • 2½ cups cups water

Directions

  • 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.
  • 2 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.
  • 3 About ½ 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 ½ 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.
  • 4 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.
  • 5 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.
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