Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 1 whole duck, approximately 2 kilograms, dry thoroughly with paper towels, then rub the duck all over with 2 tablespoons of salt, 2 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of ground cinnamon, and 1 teaspoon of black pepper, ensuring even coverage inside and out.

2. 2

   Prepare your smoker according to manufacturer instructions and smoke the seasoned duck for 2 hours at a temperature of 250°F (120°C) using 1 cup of apple wood chips, or until the internal temperature of the duck breast reaches 165°F (74°C).

3. 3

   In a large pot, heat 2 tablespoons of olive oil over medium heat, then sauté 1 finely chopped medium yellow onion until softened, approximately 5 minutes, before adding 3 minced garlic cloves and cooking for 1 more minute until fragrant.

4. 4

   Add 2 cups of rinsed freekeh, 4 lightly crushed cardamom pods, and 2 bay leaves to the pot, stirring well to toast for 2 minutes, then pour in 4 cups of chicken broth and bring to a simmer.

5. 5

   Reduce heat to low, cover the pot, and cook the freekeh for 20-25 minutes, or until the liquid is absorbed and the freekeh is tender.

6. 6

   Whisk together 1/2 cup of date molasses and 2 tablespoons of fresh lemon juice in a small bowl to create the glaze, then brush a generous amount over the smoked duck and broil or sear briefly until the glaze is caramelized, approximately 3-5 minutes.

7. 7

   Let the smoked, glazed duck rest for 10 minutes before carving into individual portions, ensuring to retain any juices.

8. 8

   Serve the carved smoked duck immediately over the aromatic freekeh pilaf, drizzled with any remaining date glaze, and garnished with 1/4 cup of fresh chopped parsley.