1 stephen ceideburg
4 lb to 5 lb. duck, washed and dried
1 cup low-fat yogurt
3 cloves garlic, minced
1 tbsp minced, peeled ginger root
1 tbsp ground cumin
1 tbsp paprika
1 1/2 tsp salt
1 tsp ground cardamom
1/4 tsp cayenne pepper
2 tsp vegetable oil
1 medium onion, chopped
1 cup red lentils
1/2 tsp turmeric
1/4 tsp freshly ground black pepper
A Recipe for
Tandoori Duck & Lentils
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
This Recipe for Tandoori Duck & Lentils is one of thousands in the Recipes-to-go Bean Cookbook.
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
If you enjoy this Tandoori Duck & Lentils Recipe - you should enjoy the recipe collections you can find on the websites below:
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
This is a recipe for Tandoori Duck & Lentils from the recipe cookbook of Recipes-to-go (Bean)
Food Tip |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
Food Tip |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
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.
Serves: 4
Tandoori Duck & Lentils Recipe brought to you by Recipes To-Go