Recipe - Tandoori Duck And Lentils

Stephen Ceideburg
4 pound To 5 lb. duck, washed and
dried
1 cup Lowfat yogurt
3 Cloves garlic, minced
1 tablespoon Minced, peeled ginger root
1 tablespoon Ground cumin
1 tablespoon Paprika
1 One half teaspoon Salt
1 teaspoon Ground cardamom
One fourth teaspoon Cayenne pepper
2 teaspoon Vegetable oil
1 md Onion, chopped
1 cup Red lentils
One half teaspoon Turmeric
One fourth teaspoon Freshly ground black pepper

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 One half hour before serving, in a mediumsized 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 One half tsp. salt, black pepper and 2 One half 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 foillined 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini