Roast Duck with Za’atar and Cognac

It was nice to know that during a busy week night, a sumptuous dinner could be pulled together in 30 minutes. Paired with a lovely salad, it’s everything you could need to put a decadent dinner on the table.

Roast Duck with Za'atar and Cognac

60kcal

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Prep 5 minutes mins

Cook 25 minutes mins

This half duck comes with a premade orange glaze. I just elevated it.

Servings 2

Course Main Course

Cuisine French

Ingredients

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US CustomaryMetric

• ▢ 1 half duck
• ▢ 2 tsp za'atar
• ▢ 2 tsp fresh mint finely chopped
• ▢ 1 tsp olive oil
• ▢ 1 packet orange sauce from package with duck
• ▢ 2 tbsp cognac

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Equipment

• ▢
  heavy pan that can go from stovetop to oven

Method

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1. Preheat oven to 375°
2. Rub Za'taar and mint into the skin of the duck. Sprinkle with olive oil
3. Bake for 20 minutes
4. In a small bowl, microwave orange sauce for 2 minutes on high, stirring halfway through. Mix in cognac.
5. Pour sauce over duck and cook for two minutes longer
6. Let rest for five minutes
7. Carve and serve

Nutrition

Calories60kcalCarbohydrates1gProtein1gFat3gSaturated Fat1gCholesterol1mgSodium4mgFiber1gSugar1gVitamin A38IUVitamin C1mgCalcium19mgIron1mg

Notes

I took the basics and jazzed them up a bit.  It's easy quick and pairs great with Middle Eastern Panzanella as a side.

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