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July 2018

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Tandoori Duck Lentils Recipe

Tandoori Duck Lentils recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Tandoori Duck Lentils recipe  PDF


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
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, mi 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.

Tandoori Duck Lentils recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
739 people have voted
Last Reviewed on 2018-07-16



Monday, Jul 16 2018 Download & Print Tandoori Duck Lentils recipe  PDF   Duck recipes RSS   New

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