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, 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.