Tandoori Duck & Lentils

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

Duck Breasts, 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

1 1/2 teaspoons salt, divided

1 teaspoon ground cardamom

1/4 teaspoon cayenne pepper

2 teaspoons canola oil

1 medium onion, chopped

1 cup red lentils

1/2 teaspoon ground turmeric

1/4 teaspoon freshly ground pepper

2 1/2 cups water (Chicken stock)

2 spoons of tandoori paste

Preparation

1. Wash and dry the duck breast, keeping the skin on

2. Mix together yogurt, garlic, ginger, cumin, paprika, 1 teaspoon salt, cardamom and cayenne pepper in a shallow, non-aluminium dish. Add the duck Breasts, turning to coat well and marinate, covered, in the

refrigerator for at least for the best results (8 hours or up to 24 hours, turning occasionally).

3. 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 1/2 teaspoon salt, black pepper and water (Chicken Stock for better flavour). 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.