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

This half duck comes with a premade orange glaze. I just elevated it.
Prep Time: 5 minutes
Cook Time: 25 minutes
Course: Main Course
Cuisine: French
Keyword: cognac, duck, Maple Leaf Farms, mint, Za'taar
Servings: 2
Calories: 60kcal


  • 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


  • 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


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


Calories: 60kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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