Prep 30 mins
Cook 24 mins
From "How to Cook Everything" by Mark Bittman. Most of the time is for marinating the duck.
- 1 (4 -5 lb) duck, excess fat removed, rinsed, and patted dry with paper towels
- 10 coriander seeds or 1 teaspoon ground coriander
- 2 teaspoons ground cardamom
- 2 tablespoons ground cumin
- 1 tablespoon minced garlic
- 1 tablespoon peeled and minced fresh ginger
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 cup plain yogurt
- 1 cup green lentils or 1 cup orange lentils
- 1⁄2 teaspoon ground turmeric
- 3 cups water
- minced cilantro leaf
- Prick the duck skin, trying not to hit the meat. (The fat layer is usually about 1/4 inch thick.).
- Place the coriander, half the ground cardamom, and half the ground cumin in a pot fitted with a rack.
- Add water to the base of the rack. Place the duck on the rack, cover the pot, and turn the heat to high.
- Steam for about 45 minutes, adding boiling water as needed.
- Remove the duck, cool slightly, and cut into servings.
- In a large bowl, mix together the remaining cardamom and cumin with the garlic, ginger, cayenne, paprika, and yogurt. Add the duck and marinate for at least 2 hours or up to 24 hours in the refrigerator.
- Meanwhile, cook the lentils in a medium sauce pan with the turmeric and water, stirring occasionally until most of the water is absorbed and lentils are tender. This should take about 45 minutes.
- Mash some of the lentils with a potato masher or fork until the mixture is slightly creamy.
- About 30 minutes before serving, preheat the broiler and place the duck pieces, skin side down, on a broiling pan. Reheat the lentils.
- Broil the duck about 4-6 inches from the source of heat until browned. Turn over and brown the other side.
- Spoon lentils onto a plate, top with duck, garnish with cilantro, and serve.