Roast Duck with Zaatar

By Lee Jackson ↣ Published on: July 15, 2011

Last Updated: April 10th, 2024↣0 Comments↣

This deliciously luxurious slow-roasted duck with zaatar marries the fragrance and flavours of the Middle East. Soft and juicy duck is paired with the earthy, warming spice mix zaatar to create something very special indeed.

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Roast Duck with Black Za'atar and a wedge of lemon

My recipe for Roast Duck with zaatar is quite the revelation. The aromas of a roasting duck are to be cherished! This dish takes inspiration from the Middle East - Lebanon to be precise. Zaatar is one of my favourite flavours - warming, earthy and uniquely Middle Eastern.

It transforms anything it touches, especially this recipe with slowly roasted duck legs. Duck in all its sweet gamey flavour is the perfect partner to the warming combination of spices in zaatar. Making this dish is super easy, a slow roast helps render all the fat from duck legs through the meat, helping to retain all the softness. What you're left with are fork-tender duck legs permeated with the mild, exotic zaatar.

What is Zaatar?

Zaatar (most commonly spelled za'atar) is a Middle Eastern herb mix, typically used in cuisine and as a condiment. It consists of dried thyme, sumac, sesame seeds, and salt, it offers a tangy, herbaceous, aromatic flavour. This versatile blend is sprinkled on bread, salads, and meats, adding a unique taste to dishes.

Zaatar ingredients change slightly depending on who you talk to. Generally speaking, it includes Sesame Seeds, dried thyme, sumac, marjoram, oregano and salt.

Why it works?

It's a luxurious treat - for me this is a weekend treasure! It's a commonly requested dish from my other half and if I send him to the supermarket to fetch a 'lucky box' set of random ingredients, chances are he'll come back with duck legs. This recipe is super easy, it just takes a bit of time, which is fine by me at the weekend.

Stuff You'll Need

This recipe is so easy there are only five ingredients!

Duck legs - are great for slow roasting, there's a lot of fat on duck, so cooking this way will enure most of it is rendered away, but it also self-bastes in some of that fat, ensuring the meat is fork-tender. Duck legs can be tough, but over two and a half hours they finally give up the fight and become super soft.
Zaatar - you can make your own, but it's also readily available, pre-mixed in supermarkets and Mediterranean stores, so I buy that most often.
Olive oil, salt and lemon.

To cook the duck

Cooking the duck couldn't be simpler. It's just a case of coating the legs in the oil, zaatar and salt and roasting low-and-slow for 2½ hours. Be sure to baste the meat in the rendered fat a few times during cooking to ensure it stays nice and juicy. By the end of the cooking time, the skin should be nice and crisp.

Serving & Storage Suggestions

Serving - The duck is best served hot, with lemon wedges and more zaatar to sprinkle over. I love to serve this with a simple green salad. I might also serve it alongside a condiment like spicy cilantro and chilli based Zhoug, or similar spicy green sauce Ajika or a spicy Pilpelchuma sauce. I'll most often whip up a super easy yoghurt and garlic sauce to sit alongside.
Storage - You can refrigerate any leftover duck by wrapping it tightly in plastic wrap. It'll be fine for 4-5 days. Eat cold or warm it gently in the oven or microwave. You can freeze, but you run the risk of drying out the meat, so on this occasion I say it's not recommended.

Ready to get cooking?

Honestly, this dish is so tasty and easy! The oven does most of the hard work, all you need to chip in is the odd basting to keep the meat on track. The results are nothing short of spectacular! So herbacous, warmly spiced with a light tangy finish. So alluring and luxe! Hope you enjoy the recipe.

More Middle Eastern Recipes

If you liked this roast duck with zaatar, I'm sure you'll love some more of my Middle Eastern favourites.

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