| 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 |
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 |
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 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.
From "Eating Well", Jan/Feb, 1992.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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