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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
Pressure Cook the Lentils
Sear the Duck
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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.
This north_indian recipe takes 100 minutes to prepare and yields 4 servings. At 990.89 calories per serving with 31.87g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Prepare the Masala Base
Cook the Duck in the Masala
Combine and Finish the Curry
Garnish and Serve
Replace duck with bone-in chicken thighs or lamb pieces. Adjust the cooking time accordingly until the meat is tender.
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.
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).
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.
Both duck and lentils are rich in protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
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.
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.
The complex carbohydrates from the lentils release energy slowly, providing a steady source of fuel and preventing energy spikes and crashes.
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.
This dish is a good source of protein, fiber, and iron. However, due to the duck fat, ghee, and cream, it is also high in saturated fat and calories. It's best enjoyed as a rich, occasional meal rather than an everyday dish.
Absolutely! You can substitute the duck with 600g of bone-in chicken thighs or breast pieces. Sear the chicken as you would the duck, but you may need to adjust the simmering time to ensure the chicken is cooked through and tender.
Yes. You can cook the soaked lentils in the Instant Pot on high pressure for 12-15 minutes. Then, use the 'Sauté' function to sear the duck and prepare the masala. Combine everything and cook on high pressure for another 10-12 minutes.
The most common reason is undercooked lentils. Ensure they are cooked until they are very soft and fall apart easily. Soaking them overnight is crucial. Mashing them slightly after cooking also helps create that signature creamy texture.
Yes, this dish is perfect for making ahead. The flavors deepen and become more complex overnight. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or milk if it has thickened too much.