Spiced Duck Shawarma with Orange Glaze

Name: Spiced Duck Shawarma with Orange Glaze
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 large (400 g) duck breasts, skin-on; kosher salt, to taste; freshly ground black pepper, to taste; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; 1 tsp (2 g) smoked paprika; ½ tsp (1 g) sumac (optional); 3 cloves (15 g) garlic cloves, minced, minced; 2 tbsp (30 ml) extra-virgin olive oil; 1 cup (240 ml) fresh orange juice; 1 tsp (3 g) orange zest, finely grated; 2 tbsp (30 g) honey; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 g) unsalted butter; 4 pieces (240 g) pita bread, warmed; 2 cups (50 g) fresh arugula; ¼ cup (60 ml) tahini paste; 2 tbsp (30 ml) fresh lemon juice; 2 tbsp (30 ml) water; ½ medium (75 g) red onion, thinly sliced, thinly sliced; 2 tbsp (30 ml) red wine vinegar; ½ medium (100 g) cucumber, thinly sliced, thinly sliced

From the MyKitchenBank Kitchen

Tender roasted duck breasts coated in warm spices and finished with a glossy orange glaze, served in warm pita with arugula, pickled vegetables, and tahini sauce. This Middle Eastern fusion dish combines the richness of duck with bright citrus and traditional shawarma spice notes.

Prep: 20 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 25 min
Makes: 4 wraps (serves 4)

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Ingredients

4 servings

2 large (400 g) duck breasts, skin-on
kosher salt, to taste
freshly ground black pepper, to taste
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (2 g) smoked paprika
½ tsp (1 g) sumac (optional)
3 cloves (15 g) garlic cloves, minced, minced
2 tbsp (30 ml) extra-virgin olive oil
1 cup (240 ml) fresh orange juice
1 tsp (3 g) orange zest, finely grated
2 tbsp (30 g) honey
1 tbsp (15 ml) soy sauce
1 tbsp (15 g) unsalted butter
4 pieces (240 g) pita bread, warmed
2 cups (50 g) fresh arugula
¼ cup (60 ml) tahini paste
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) water
½ medium (75 g) red onion, thinly sliced, thinly sliced
2 tbsp (30 ml) red wine vinegar
½ medium (100 g) cucumber, thinly sliced, thinly sliced

Equipment (6)

12-inch (30 cm) cast-iron or stainless-steel skillet
Meat thermometer
Small saucepan
Cutting board
Zester or fine grater
Parchment paper

Steps

Before you start

Pat duck breasts completely dry with paper towels—moisture prevents proper browning and crispy skin
Bring duck breasts to room temperature 30 minutes before cooking for even cooking
Preheat oven to 400°F (200°C) for the second half of cooking
Have all glaze ingredients measured and ready for quick assembly

1
Season the duck
- Pat the duck breasts completely dry with paper towels.
- In a small bowl, combine cumin, coriander, smoked paprika, sumac (if using), minced garlic, 1 tablespoon olive oil, and a generous pinch of kosher salt and black pepper.
- Rub this spice mixture evenly over both sides of the duck breasts, paying special attention to the meat side.
- Let sit at room temperature for 15 minutes while the oven preheats.
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Ready when: Spice rub is fully adhered to duck skin
Tip: Do not wash off the rub during cooking; it creates a flavorful crust
2
Sear the duck skin
- Place a 12-inch cast-iron or stainless-steel skillet over medium-high heat.
- When hot, place the duck breasts skin-side down in the dry pan (no extra oil needed—duck fat will render).
- Sear for 6–8 minutes until the skin is deep golden brown and crispy, occasionally tilting the pan to redistribute the rendered fat.
- You should hear a steady sizzle; if it sounds wet, the heat is too low.
- Do not move the duck during this time.
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Ready when: Skin is deep mahogany brown and renders a pool of fat at the bottom of the pan
Tip: Resist the urge to peek or flip early—constant fussing prevents crispy skin
3
Flip and sear the meat sideOven 400°F / 205°C
- Using tongs, flip the duck breasts meat-side down.
- Sear for 3–4 minutes until the meat side is browned.
- Preheat the oven to 400°F (200°C) during this time.
- The internal temperature should still be around 120–125°F (49–52°C) at this point—you're aiming for medium-rare to medium when roasted.
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Ready when: Meat side is well-browned and surface feels firm to the touch
Tip: Check oven temperature now to ensure it's ready for the next step
4
Prepare the orange glaze
- While the duck sears, combine fresh orange juice, orange zest, honey, soy sauce, and 1 tablespoon butter in a small saucepan over medium heat.
- Bring to a gentle simmer, stirring occasionally, and cook for 3–4 minutes until slightly reduced and glossy.
- The glaze should coat the back of a spoon.
- Season lightly with salt and pepper.
- Set aside.
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Ready when: Glaze is slightly thickened and glossy, coating the back of a spoon
Tip: Don't reduce the glaze too much or it will caramelize and become bitter
5
Brush with glaze and roastOven 400°F / 205°C
- Transfer the skillet to the preheated 400°F (200°C) oven.
- Brush the duck breasts generously with the orange glaze.
- Roast for 12–15 minutes until the internal temperature reaches 160–165°F (71–74°C) for medium doneness.
- Brush with additional glaze halfway through roasting.
- The glaze should caramelize slightly on the surface.
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Ready when: Internal temperature reaches 160–165°F (71–74°C) when measured in the thickest part of the breast; glaze is caramelized and glossy
Tip: Use a meat thermometer to avoid overcooking—duck becomes tough if cooked past medium
6
Rest the duck
- Remove the skillet from the oven and place the duck breasts on a cutting board.
- Rest for 5 minutes (tent loosely with foil if needed).
- This allows the juices to redistribute, keeping the meat tender and moist.
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Ready when: Duck is resting and internal juices have settled
Tip: Do not skip resting or the duck will be dry
7
Make the tahini sauce
- In a small bowl, whisk together tahini, fresh lemon juice, water, and a pinch of salt until smooth and pourable.
- The sauce should be creamy but drizzleable—adjust consistency with additional water if needed.
- Taste and adjust seasoning.
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Ready when: Sauce is smooth, creamy, and drizzleable
Tip: Whisk vigorously to prevent the tahini from seizing; lemon juice keeps it smooth
8
Quick-pickle the onion
- Place thinly sliced red onion in a small bowl and pour red wine vinegar over it.
- Stir gently and let sit for 5 minutes while you assemble the wraps.
- The vinegar will soften the onion and add a bright acidity.
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Ready when: Onion is slightly softened and glistening with vinegar
Tip: Do not drain the onion before assembling—the vinegar adds flavor to the wrap
9
Slice the duck
- Using a sharp knife, slice the rested duck breasts against the grain into strips approximately ¼ inch (6 mm) thick.
- Arrange the slices on a plate and brush lightly with any remaining glaze from the skillet.
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Ready when: Duck is sliced evenly and coated with glaze
Tip: Slice against the grain to ensure tenderness; use a sharp knife to prevent shredding
10
Warm the pita
- Warm the pita bread in a dry skillet over medium heat for 30–45 seconds per side, or wrap them in a damp kitchen towel and microwave for 20 seconds.
- The bread should be soft and pliable but still have some structure.
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Ready when: Pita is warm, soft, and slightly flexible
Tip: Warm pita keeps its structure better than room-temperature bread; do not overheat or it will tear
11
Assemble the shawarma
- Lay a warm pita on a clean surface or plate.
- Spread a thin layer of tahini sauce on the bottom half.
- Layer arugula, sliced duck breast, quick-pickled red onion (with some of the vinegar), and cucumber slices.
- Drizzle with additional tahini sauce and a final brushing of orange glaze if desired.
- Fold the pita in half or roll from one end, wrapping foil around the bottom if needed for eating.
- Repeat with remaining pitas and fillings.
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Ready when: All shawarmas are assembled and ready to serve
Tip: Assemble just before eating so the pita stays warm and crispy. If making ahead, keep components separate and warm

Good to know

Tips

Pat the duck skin completely dry before seasoning—moisture is the enemy of crispy skin. A paper towel tucked under the duck while it sits will absorb excess moisture.
Do not move the duck during the initial skin-side-down sear. Constant flipping prevents proper browning and renders the skin less crispy.
Duck cooks faster than chicken; use a meat thermometer and remove it at 160–165°F (71–74°C) for medium-pink, juicy meat. Overcooking above 170°F (77°C) makes it tough.
Make the orange glaze while the duck sears so it's ready to brush on immediately. This allows time for caramelization during roasting.

Storage & reheating

Store cooked duck in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes with a brush of orange glaze to prevent drying. Tahini sauce keeps for 5 days refrigerated. Assemble wraps fresh just before eating.

Substitutions

duck breasts, skin-on → chicken breast or boneless thighs. Reduce cooking time slightly (10–12 minutes roasting at 400°F) and target 165°F internal temperature. Chicken will be less rich but absorbs the spices well.
sumac → finely grated lemon zest (½ tsp). Sumac adds a tart, fruity note; lemon zest provides tartness but with a different flavor profile. Omit if neither is available.
fresh orange juice → pomegranate juice or a mix of orange and pomegranate. Pomegranate adds deeper color and a more complex sweetness; reduce the honey to 1 tablespoon if using straight pomegranate.
tahini paste → Greek yogurt mixed with minced garlic and lemon juice (¼ cup yogurt + 1 clove minced garlic + 1 tbsp lemon juice). Creates a tangier, lighter sauce; use as a 1:1 replacement by volume. Mix until smooth.