| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Indian | Indian, Poultry | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 4 | lb | To 5 lb. duck, washed and |
| dried | ||
| 1 | c | Low-fat yogurt |
| 3 | Cloves garlic, minced | |
| 1 | T | Minced, peeled ginger root |
| 1 | T | Ground cumin |
| 1 | T | Paprika |
| 1 1/2 | t | Salt |
| 1 | t | Ground cardamom |
| 1/4 | t | Cayenne pepper |
| 2 | t | Vegetable oil |
| 1 | Onion, chopped | |
| 1 | c | Red lentils |
| 1/2 | t | Turmeric |
| 1/4 | t | Freshly ground black pepper |
| 2 1/2 | c | ps water. Bring to a boil, reduce heat to low and simmer |
INSTRUCTIONS
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 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. From "Eating Well", Jan/Feb, 1992. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 730
Calories From Fat: 225
Total Fat: 25g
Cholesterol: 2339.7mg
Sodium: 1556.6mg
Potassium: 1446.3mg
Carbohydrates: 32.7g
Fiber: 2.3g
Sugar: 11.4g
Protein: 89.7g