Roast Duck with Za’atar and Cognac
Za’atar a terrific spice blend used in a lot of Middle Eastern cooking. It can range from spicy to mild and in this recipe I used mild.
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
- Preheat oven to 375°
- Rub Za'taar and mint into the skin of the duck. Sprinkle with olive oil
- Bake for 20 minutes
- In a small bowl, microwave orange sauce for 2 minutes on high, stirring halfway through. Mix in cognac.
- Pour sauce over duck and cook for two minutes longer
- Let rest for five minutes
- Carve and serve