Butterflied Duck with Peri Peri Sauce
from Everyday Gourmet with Justine Schofield
Ingredients
Peri Peri
1 small red onion, quartered
2 chillies
2 cloves garlic
½ red capsicum
1 tsp. smoked paprika
½ tsp. dried oregano
1 ½ tbs. red wine vinegar
Juice and zest of 1 lemon
¼ cup extra virgin olive oil
1 tsp. brown sugar
Pinch of salt
1 Luv-a-Duck Whole Duck
Products used
Method
1. Preheat the oven to 190°C.
2. For the marinade place all the ingredients into a blender and blitz until smooth.
3. To prepare the Duck, cut down each side of the backbone with a pair of poultry shears ensuring to also remove the parson’s nose and neck. Press down on Duck to flatten out.
4. Pour 1/2 of the marinade over the Duck and coat well. Turn over and repeat with the remaining marinade. Now place in a baking dish and cook for 40 minutes, cover with foil half way though cooking.
5. Allow the duck to rest for 15-20 minutes before cutting into 4 and serving.