Duck confit Shawarma with Za’atar fries and Traditional Tabouleh

Ingredients

Yield:

4 shawarmas

• Marinade

  • 4 confit duck legs (boneless)
  • 5 cloves of garlic
  • ½ cup of freshly squeezed lemon juice
  • ¼ cup of apple cider vinegar
  • ¼ cup of olive oil1 teaspoon cloves
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon caraway
  • ½ teaspoon cardamom
  • ½ teaspoon of oregano or thyme
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon crushed peppercorn
  • ¼ teaspoon of cayenne pepper
  • ¼ teaspoon ground ginger

• Sumac Onions

  • 1 Sliced white onion
  • 1 tablespoon Olive oil
  • 5g Sumac powder
  • 1 teaspoon Lemon juice

• Za'atar fries

  • 5g dried Oregano
  • 5g dried Thyme
  • 5g dried Basil
  • 10g sesame seeds
  • 5g sumac powder
  • 25 ml Olive Oil

• Tabouleh

  • 50g roughly chopped Parsley
  • 5g mint
  • 10g cooked Burghul
  • Salt
  • 1 teaspoon lemon juice
  • 5 g white onion diced
  • 10g tomato cubes
  • 1 tablespoon olive oil

• Shawarma

  • Pita bread (1 per Shawarma preferably warm)
  • Tomato julienne
  • Garlic Mayonnaise

Preparation

Difficulty:

Medium

Time:

24 HoursMarinade

Total Time:

1 Hour

1. 1. Mix all the seasoning with the pulled duck meat and let it marinate for 24 hours.
   2. To roll the Shawarma you will need to sautée the marinated duck meat in olive oil until the meat is hot. For the sumac onions you will only need to mix the onions with the dressing.
   3. Spread some garlic mayonnaise on the pita bread; add the duck meat, the sumac onions and the tomato julienne.
   4. For the Za’atar fries, mix all the herbs, oil and sesame seeds in a blender until it forms a paste. Add your favorite fries to the mixture.
   5. For the Traditionnal Tabouleh, simply mix in all the ingredients and season to taste!