Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean 2 duck breasts and score the skin in a crisscross pattern without cutting into the meat.

2. 2

   In a medium bowl, combine 0.5 cup fresh lemon juice, 0.25 cup extra virgin olive oil, 4 minced garlic cloves, 2 tablespoons sumac, 1 tablespoon za'atar, 1 teaspoon salt, and 0.5 teaspoon black pepper to create the marinade.

3. 3

   Place the 2 prepared duck breasts in a shallow dish and pour the sumac-garlic marinade over them, ensuring the duck is fully coated, then cover and refrigerate for a minimum of 4 hours or preferably overnight.

4. 4

   Light your charcoal grill and allow the coals to reach a medium-high heat, approximately 375°F (190°C), establishing both a direct and an indirect heat zone.

5. 5

   Place the 2 marinated duck breasts, skin-side down, over the direct heat zone for 6-8 minutes until the skin is crispy and much of the fat has rendered, then flip and grill for an additional 4 minutes over direct heat.

6. 6

   Move the 2 duck breasts to the indirect heat zone, cover the grill, and continue cooking for 10-15 minutes or until an internal temperature of 165°F (74°C) is reached in the thickest part of the meat.

7. 7

   Remove the 2 duck breasts from the grill, let them rest for 5-10 minutes before slicing, and serve immediately garnished with 2 tablespoons of fresh parsley.