Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1/4 cup coarse sea salt, 2 tablespoons sugar, 1 tablespoon za'atar, 1 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, and 1 teaspoon black pepper, then rub this mixture generously onto 4 duck legs and thighs (approximately 1.5 kg total); place the duck in a non-reactive dish, cover, and refrigerate for 3 days, turning daily.

2. 2

   After 3 days, remove the duck from the refrigerator, rinse thoroughly under cold water to remove excess curing mixture, and pat completely dry with paper towels.

3. 3

   In a large heavy-bottomed pot or Dutch oven, add 2 cups of duck fat and gently place the cured and dried duck legs and thighs into the melted fat, ensuring they are mostly submerged; cook over very low heat for 2.5 to 3 hours, or until the duck is extremely tender and falling off the bone, maintaining a bare simmer without boiling.

4. 4

   While the duck cooks, thinly slice 1 medium red onion (150g); in a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, and 1 teaspoon salt, then bring to a simmer until sugar and salt dissolve; pour the hot pickling liquid over the sliced red onion in a bowl, stir in 1 tablespoon sumac, and let it cool to room temperature, then refrigerate.

5. 5

   In a separate medium pot, heat 2 tablespoons olive oil over medium heat, add 1 large finely diced yellow onion (200g) and sauté until translucent, about 5 minutes; stir in 1.5 cups freekeh and toast for 2 minutes, then pour in 3 cups chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes or until freekeh is tender and liquid is absorbed.

6. 6

   Carefully remove the tender duck from the fat (reserve fat for future use), shred the meat off the bones into coarse pieces; fluff the freekeh pilaf with a fork and serve the shredded Lebanese Fermented Duck Awarma over the Freekeh Pilaf, garnished with 1/4 cup toasted pine nuts, 1/4 cup chopped fresh parsley, and a generous side of the Sumac Pickled Onions.