This deliciously warming roast duck with zaatar is packed full of the flavours of Lebanon and the Middle East. Fragrant, soft slow-roasted duck and earthy warming spice creates a truly magical combination of flavour, texture and fragrance.
Place the duck legs in a roasting tin just large enough to hold them and drizzle with the oil and rub it into the duck legs. Sprinkle each leg with 1 tbsp of the zaatar and rub into to completely coat then season evenly with the salt. Arrange the legs skin side up in the tin and place in the oven.
Cook for 2½ hours, basting with the rendered fat 3-4 times during that time to ensure they stay moist.
Remove from the oven and rest for 5 minutes before serving.Serve with more of the zaatar to sprinkle and lemon wedges to squeeze over.