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1
Prick the duck skin, trying not to hit the meat.
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2
(The fat layer is usually about 1/4 inch thick.
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3
).
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4
Place the coriander, half the ground cardamom, and half the ground cumin in a pot fitted with a rack.
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5
Add water to the base of the rack.
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6
Place the duck on the rack, cover the pot, and turn the heat to high.
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7
Steam for about 45 minutes, adding boiling water as needed.
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8
Remove the duck, cool slightly, and cut into servings.
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9
In a large bowl, mix together the remaining cardamom and cumin with the garlic, ginger, cayenne, paprika, and yogurt.
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10
Add the duck and marinate for at least 2 hours or up to 24 hours in the refrigerator.
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11
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.
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12
This should take about 45 minutes.
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13
Mash some of the lentils with a potato masher or fork until the mixture is slightly creamy.
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14
About 30 minutes before serving, preheat the broiler and place the duck pieces, skin side down, on a broiling pan.
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15
Reheat the lentils.
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16
Broil the duck about 4-6 inches from the source of heat until browned.
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17
Turn over and brown the other side.
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18
Spoon lentils onto a plate, top with duck, garnish with cilantro, and serve.
