Indian-Spiced Duck With Lentils

From "How to Cook Everything" by Mark Bittman. Most of the time is for marinating the duck.

• Ready In: 54 mins
• Serves: 4

Ingredients

• 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

Directions

1. Prick the duck skin, trying not to hit the meat. (The fat layer is usually about 1/4 inch thick.).
2. Place the coriander, half the ground cardamom, and half the ground cumin in a pot fitted with a rack.
3. Add water to the base of the rack. Place the duck on the rack, cover the pot, and turn the heat to high.
4. Steam for about 45 minutes, adding boiling water as needed.
5. Remove the duck, cool slightly, and cut into servings.
6. 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.
7. 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.
8. Mash some of the lentils with a potato masher or fork until the mixture is slightly creamy.
9. About 30 minutes before serving, preheat the broiler and place the duck pieces, skin side down, on a broiling pan. Reheat the lentils.
10. Broil the duck about 4-6 inches from the source of heat until browned. Turn over and brown the other side.
11. Spoon lentils onto a plate, top with duck, garnish with cilantro, and serve.