Duck with Black Lentils
Tender, pan-seared duck pieces simmered in a rich, creamy black lentil curry. This luxurious twist on a North Indian classic combines the smoky flavor of dal makhani with the savory depth of duck.
For 4 servings
6 steps. 75 minutes total.
- 1
Step 1
- a.Pressure Cook the Lentils
- b.Wash the urad dal and kidney beans thoroughly under running water. Soak them in ample water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the lentils and beans to a pressure cooker. Add 3 cups of fresh water and 0.5 tsp of salt.
- d.Secure the lid and pressure cook on medium-high heat for 6-7 whistles, or for about 25-30 minutes, until they are completely soft and mushy.
- e.Allow the pressure to release naturally. Open the cooker and gently mash the lentils with the back of a spoon to create a creamy base. Set aside.
- 2
Step 2
- a.Sear the Duck
- b.Pat the duck pieces completely dry with paper towels. Season them generously with 1 tsp of salt and 0.5 tsp of black pepper.
- c.Heat 1 tbsp of ghee in a heavy-bottomed pan or Dutch oven over medium-high heat.
- d.Carefully place the duck pieces in the pan, skin-side down if applicable. Sear for 5-7 minutes without moving them, until the skin is deep golden brown and crisp, and a good amount of fat has rendered out.
- e.Flip the pieces and sear for another 2-3 minutes. Remove the duck from the pan and set aside on a plate. Do not discard the rendered fat in the pan.
- 3
Step 3
- a.Prepare the Masala Base
- b.To the same pan with the rendered duck fat, add the remaining 2 tbsp of ghee and heat over medium heat.
- c.Add the cumin seeds and allow them to sizzle and become fragrant, about 30 seconds.
- d.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and have turned a deep golden brown.
- e.Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- 4
Step 4
- a.Cook the Duck in the Masala
- b.Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Mix well and cook for 7-8 minutes, stirring frequently, until the masala thickens and you see oil separating from the edges.
- c.Return the seared duck pieces to the pan. Stir gently to coat them thoroughly in the masala.
- d.Pour in 1 cup of water, stir, and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 20-25 minutes, or until the duck is tender.
- 5
Step 5
- a.Combine and Finish the Curry
- b.Pour the cooked, mashed lentils into the pan with the duck. Stir everything together until well combined.
- c.Bring the curry to a gentle simmer. Cook on low heat, uncovered, for 15-20 minutes, stirring occasionally to prevent sticking. This slow simmer is crucial for melding the flavors.
- d.Stir in the garam masala and crushed kasuri methi.
- e.Turn the heat to the lowest setting and gently stir in the heavy cream. Cook for just 2 more minutes, ensuring it does not boil. Turn off the heat.
- 6
Step 6
- a.Garnish and Serve
- b.Garnish the curry with fresh chopped coriander leaves and julienned ginger.
- c.Let the Duck with Black Lentils rest for 10 minutes before serving to allow the flavors to settle. Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Properly searing the duck is key to developing a deep, savory flavor and rendering out excess fat for a less greasy curry.
- 2Don't rush the slow simmering step after combining the lentils and duck; it's essential for the rich, complex taste.
- 3For a smokier flavor, use the 'dhungar' method: place a piece of hot charcoal in a small steel bowl inside the pot, drizzle ghee over it, and cover the pot for a few minutes before serving.
- 4The curry tastes even better the next day as the flavors have more time to mature.
- 5Ensure the lentils are cooked until very soft. If they are not mushy, the final texture of the gravy won't be as creamy.
- 6If the gravy becomes too thick during the final simmer, add a splash of hot water to reach your desired consistency.
Adapt it for your goals.
Meat Substitution
Replace duck with bone-in chicken thighs or lamb pieces. Adjust the cooking time accordingly until the meat is tender.
Vegetarian VersionVegetarian Version
Omit the duck and add paneer cubes or a mix of hearty vegetables like mushrooms and potatoes. Add the paneer in the last 5 minutes of cooking to prevent it from becoming tough.
Lighter VersionLighter Version
For a lower-fat version, substitute heavy cream with full-fat milk, evaporated milk, or a swirl of plain yogurt (add yogurt off the heat to prevent curdling).
Vegan VersionVegan Version
To make it vegan, omit the duck, use a neutral oil instead of ghee, and replace heavy cream with cashew cream or full-fat coconut milk.
Why this is on our healthy list.
Excellent Source of Protein
Both duck and lentils are rich in protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
High in Dietary Fiber
The black lentils and kidney beans provide a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Rich in Iron
Duck meat is a good source of heme iron, which is easily absorbed by the body. Lentils provide non-heme iron. Iron is crucial for preventing anemia and maintaining energy levels.
Provides Sustained Energy
The complex carbohydrates from the lentils release energy slowly, providing a steady source of fuel and preventing energy spikes and crashes.
Frequently asked questions
One serving of this dish contains approximately 650-750 calories. The exact number can vary based on the fat content of the duck and the amount of ghee and cream used.