Tandoori duck & lentils
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Tandoori duck & lentils
  Duck    Lentils    Indian    Poultry  
Last updated 6/12/2012 1:26:10 AM. Recipe ID 60462. Report a problem with this recipe.
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      Title: Tandoori duck & lentils
 Categories: Indian, Poultry
      Yield: 4 Servings
 
           Stephen Ceideburg
      4 lb To 5 lb. duck, washed and
           -dried
      1 c  Low-fat yogurt
      3    Cloves garlic, minced
      1 tb Minced, peeled ginger root
      1 tb Ground cumin
      1 tb Paprika
  1 1/2 ts Salt
      1 ts Ground cardamom
    1/4 ts Cayenne pepper
      2 ts Vegetable oil
      1 md Onion, chopped
      1 c  Red lentils
    1/2 ts Turmeric
    1/4 ts 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 1/2 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 1/2 tsp. salt, black pepper and
  2 1/2 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.
  
  




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Recipe ID 60462 (Apr 03, 2005)

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