Butterflied duck with Peri Peri sauce

Natasha Ignatiadis

Cook Time 1 hour

Servings 4


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


Preheat the oven to 190C.

For the marinade place all the ingredients into a blender and blitz until smooth.

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.

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.

Allow the duck to rest for 15-20 minutes before cutting into 4 and serving.


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