adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peri peri duck share platter
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your barbecue with flavorful peri peri duck!
Ingredients:
  • 2 pkts Fresh Duck Breasts
  • 7.50 gm peri peri seasoning
  • 1 red capsicum, deseeded, thickly sliced
  • 2 corncobs, husks and silk removed
  • 62.50 ml chopped fresh oregano
  • 2.50 gm smoked paprika
  • 1 lemon, rind finely grated, juiced
  • 36.40 gm olive oil
  • 200g grape tomatoes, halved
  • 2 Lebanese cucumbers, chopped
  • 1 baguette, diagonally sliced
  • 62.50 ml chopped fresh coriander
  • 1 extra lemon, halved, grilled
  • 250g garlic dip
  • 180g Sicilian olives, pitted
Instructions:
  • Preheat barbecue grill to medium-high. Remove duck breasts from packaging, pat dry, and score skin diagonally with a sharp knife. Transfer duck to a bowl and sprinkle with seasoning, then rub to coat evenly.
  • Combine capsicum, corn, oregano, paprika, lemon zest, lemon juice, and oil in a large bowl, ensuring every vegetable is evenly coated with the herb mixture.
  • Grill duck breasts skin side down until golden and lightly crisp, about 4-5 minutes. Flip and grill for another 4-5 minutes or until just cooked through. Transfer to a plate, cover with foil, and let them rest.
  • Grill the capsicum and corn for 3-4 minutes on each side until charred and tender. Add them back to the bowl with the herb mixture. Mix in the tomato and cucumber, season well, and toss everything to coat evenly. Enjoy!
  • Brush the bread slices with oil and grill for 1-2 minutes per side until they are perfectly golden brown.
  • Combine the garlic dip and olives in a bowl, then blend with a stick blender until smooth.
  • Arrange sliced duck on a platter with corn, capsicum salad, dip, and toasted bread. Sprinkle with coriander and serve with extra grilled lemon on the side.

Similar Recipes