Tandoori Duck & Lentils
Submitted by lunchlady
Tandoori duck marinated in spiced yogurt with cumin, cardamom, and cayenne, then grilled and served over red lentils. Skinned for less fat, the yogurt marinade keeps the meat juicy and tender.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
24 hrsTandoori-spiced duck gets an overnight yogurt bath loaded with cumin, cardamom, ginger, and cayenne, then hits the grill for charred edges and juicy meat. Served over turmeric-seasoned red lentils, this is Indian-inspired cooking with real substance.
Skinning the duck before marinating is a smart move. It lets the yogurt and spices penetrate directly into the meat instead of sitting on a layer of fat. The yogurt’s acidity tenderizes the duck during that long overnight marinade, so even lean, skinless pieces stay moist on the grill.
Red lentils cook in about 15 minutes and break down into a creamy dal that catches all the spiced juices from the grilled duck. They’re the ideal bed for this dish.
Pro Tips
- Marinate for the full 8 to 24 hours. A short marinade won’t tenderize the duck enough and the spices won’t penetrate deeply.
- Grill or broil on a rack so the fat drips away. Duck still renders fat even without skin.
- Baste with the reserved marinade only once on the turn, then discard it. The marinade has touched raw duck and shouldn’t be reused.
- Red lentils don’t need soaking. Just rinse well to remove starch and they’ll cook tender without going mushy.
Variations
- Swap duck for chicken thighs for a more budget-friendly version with the same spice profile.
- Add a squeeze of fresh lime and chopped cilantro over the finished lentils for brightness.
- Stir a spoonful of ghee into the lentils just before serving for a richer finish.
Ingredients
Directions
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 teaspoon 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 ½ 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 ½ teaspoon salt, black pepper and 2½ 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.
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