Recipe Sections
4 as a main
Serve the duck with a spoon of the salsa and some dressed rocket leaves and a wedge of lime.
Peri Peri is most famous in Portugal where they cook flattened out chickens over half barrels with hot coals to give the meat a rich and caramelised flavour. We thought we would relate this type of cooking to duck and the results are fantastic.
1 Luv-a-Duck whole duck Size 19
Marinade :
2 tbsp olive oil
1 lime, juice and zest
1 lemon, juice and zest
3 bullet chillies, deseeded and chopped
1/2 bunch coriander, chopped
1 tsp turmeric
Salt and pepper
2 cloves garlic, crushed
Small knob of ginger
1 tsp paprika
Salsa:
2 tomatoes, diced
1/2 red onion, diced
1/2 cucumber, diced
1/3 cup coriander, chopped
1 bullet chilli, deseeded and chopped
1/4 paw paw, deseeded and diced
1 lime, juice
Rocket leaves, to serve
Remove the neck from the duck, cut down the back bone and flatten.
In a bowl combine the marinade and place the whole duck in and marinate for 3-5 hours.
Insert skewers on either side of the duck to keep it flat during the cooking process.
Place duck onto the BBQ, skin side down, on the grill section and cook for 30 minutes each side, glazing the duck with the remaining marinade during the cooking process.
To make the salsa:
Combine all ingredients in a bowl, season to taste, drizzle a little olive oil to bind and serve along side the duck.
Once the duck has cooked, remove the skewers and cut into 4 serves.