RatingYields4 Servings

Roast Duck with Black Za'atar

Prep Time10 minsCook Time3 hrs 30 minsTotal Time3 hrs 40 mins

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Ingredients

For the Za'atar
 ½ tsp ground cinnamon
 1 tbsp black sesame seeds
 ½ tbsp sumac
 2 tbsp cumin seeds
 2 tbsp fresh thyme leaves
 1 tsp salt
 freshly ground black pepper
Other Ingredients
 3 lbs Duck (whole)
 1 tbsp olive oil
 3 lemons (cut into large wedges)

Directions

1

Preheat oven to 300ºF/150ºC

In a dry frying pan, lightly toast the sesame and cumin seeds. Leave to cool slightly then grind into a semi fine powder in a spice grinder or pestle & mortar. Stir in the sumac, cinnamon, thyme, salt and pepper. Set aside.

2

Wash and pat dry the duck with paper towels inside and out. Place the duck into a roasting tin. Drizzle over the oil and rub into the bird then sprinkle over all the za'atar to cover. Arrange two of the lemons around and underneath the duck.

3

Cover the roasting tin with foil and roast for 3 ½ hours - baste the duck with the cooking juices every 30 minutes or so. Remove the foil and turn up the heat to 180ºC to crispen up the skin.

4

Remove from the oven and rest for 5-10 minutes before gently removing as much meat as you can with two forks to a waiting serving platter.

Serve with the remaining lemon wedges to squeeze over the duck, alongside salad, pilaf or vegetables.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 218
% Daily Value *
Total Fat 13.9g22%
Saturated Fat 3.9g20%
Cholesterol 67mg23%
Sodium 637mg27%
Potassium 306mg9%
Total Carbohydrate 5.7g2%
Dietary Fiber 2.1g9%
Sugars 0.8g
Protein 19g38%

Calcium 7%
Iron 35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCuisine, Cooking MethodTags,

Ingredients

For the Za'atar
 ½ tsp ground cinnamon
 1 tbsp black sesame seeds
 ½ tbsp sumac
 2 tbsp cumin seeds
 2 tbsp fresh thyme leaves
 1 tsp salt
 freshly ground black pepper
Other Ingredients
 3 lbs Duck (whole)
 1 tbsp olive oil
 3 lemons (cut into large wedges)

Directions

1

Preheat oven to 300ºF/150ºC

In a dry frying pan, lightly toast the sesame and cumin seeds. Leave to cool slightly then grind into a semi fine powder in a spice grinder or pestle & mortar. Stir in the sumac, cinnamon, thyme, salt and pepper. Set aside.

2

Wash and pat dry the duck with paper towels inside and out. Place the duck into a roasting tin. Drizzle over the oil and rub into the bird then sprinkle over all the za'atar to cover. Arrange two of the lemons around and underneath the duck.

3

Cover the roasting tin with foil and roast for 3 ½ hours - baste the duck with the cooking juices every 30 minutes or so. Remove the foil and turn up the heat to 180ºC to crispen up the skin.

4

Remove from the oven and rest for 5-10 minutes before gently removing as much meat as you can with two forks to a waiting serving platter.

Serve with the remaining lemon wedges to squeeze over the duck, alongside salad, pilaf or vegetables.

Roast Duck with Black Za’atar