Kol Foods: A Series on Duck (Finale) Duck Mujadara

The ducks used in these recipes are from KOL Foods. (http://kolfoods.com/) I received no other compensation – all opinions are my own.

One of the things I love to do in the kitchen is to take ingredients, look at them, and say “What happens if I…”.  There is two vital considerations I keep in mind at all times. One – it has to make sense to me. Two – it must treat the ingredient with the respect I feel it deserves.  Yes, even if it’s leftovers. Especially if it’s leftovers. In many homes, they are the source of whines and frowns, but in my house, they can sometimes be better than the original meal!

So when I managed (by hook, crook and bribery) to secure a full duck breast (two pieces) for this recipe I knew precisely how I was going to utilize these gorgeous leftovers. Because let’s face it – duck is delicious right out of the oven, but the next day?  It can be some of the best eating ever. The question was how to make the meat stretch enough to feed my now duck-crazy family.

If anyone asks me what one of my favorite Middle Eastern dishes are, mujadara is in the top three (shakshuka and lachmagine round out that list). Many varieties of lentils and rice are staples in my home, so this made my choice pretty simple. To avoid a clash of tastes, (the recipe I was taught for this dish has cilantro, which I couldn’t see working with duck) I had to re-tool the recipe a bit. I can say these were leftovers my whole family enjoyed! (This recipe make quite a lot, so divide it easily in half for a smaller amount)

duckmudjarah1

Recipe for Duck Mujadara

3 cups basmati rice 

2 cups green lentils 

1 whole KOL Foods duck breast (two pieces), already cooked and diced

1/3 cup white wine

2 tbsp of lemon juice

heaping 1/2 tsp of turmeric

tiny pinch of cumin

Salt and pepper to taste

Generous splash of olive oil

 4 cups of  duck stock, plus a little more for the lentils. (see this recipe for duck stock )

1) In a large pot, add just the lentils and a mix of water, white wine and duck stock til the lentils are covered and have an additional knuckle of liquid above that. Bring to a boil, then turn off and leave sit for a minimum of 2 hours (check and add a bit more stock if needed) and then simmer on low til prefered doneness. 

2) In another pot, add your rice, 4 C  duck stock, olive oil, a scant handful of salt and a three-finger pinch of pepper. Simmer for 25 mins with the lid tightly closed. Remove from fire and leave sit for 10 mins. (Nearly everyone I know combine steps 1 and 2, but I find either the lentils are not done as I like or the rice is too soft, so until I get a bit better at making mujadara this is how I make it. If you are able to make the lentils and rice together in the same pot, please feel free to do so.) 

3) In a saucepan, add the white wine, lemon juice, tumeric, and cumin to make a sauce. Add the duck breasts last and cook on low heat til the pieces of duck are warmed through. 

4) Combine the rice and the lentils gently, then add the duck pieces and sauce. Using a rubber or silcone spatula, fold the mixture together til well-coated (all the rice should have a bright yellow hue) and serve immediately.

 

Comments

  1. Such a beautiful photo! I bet it tasted even better. Duck is so good.

  2. Saw this on Facebook earlier in the week and I love the color you have here.

  3. I also love Mujadar and SHAKSHUKA!!! (just made a video) and lachamgine (it’s in my new book). Love what you did here!

  4. ronnievfein says:

    Oh mujadara, how do I love thee? Let me count the ways!! One of my favorite things to eat. Never made it with duck, but you know I will. I agree about the cilantro. I might throw in a thyme sprig

  5. This sounds unbelievable with the duck stock and the duck!! You go girl.

  6. What a delicious sounding way to use leftovers! I adore mujedra, but a duck version sounds absolutely divine!

  7. I have always had Mujadra with a dairy meal, and ate it with a yogurt cucumber sauce. I wouldn’t mind try this meat version. Sounds delicious.

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