serves
4
prep
10 minutes
cook
1 hour
difficulty
Mid
serves
4
people
preparation
10
minutes
cooking
1
hour
difficulty
Mid
level
Ingredients
- 1 whole duck
- Herb leaves to garnish, optional
Marinade
- 1 tbsp ground cinnamon
- 1 tbsp ground sumac
- 2 tsp ground ginger
- 2 tsp cumin
- 1 tsp coriander powder
- 3 tbsp olive oil
Sauce
- 1 cup yoghurt
- 2 wedges preserved lemon, pulp removed and skin finely chopped
- 1 clove garlic, minced
- 1 tbsp honey
- Pinch of sumac
Resting time: 15-20 minutes.
Instructions
- Pre-heat oven to 190°C.
- For the marinade, place all the ingredients, plus a good pinch of salt and pepper, into a bowl and mix until smooth.
- To prepare the duck, cut down each side of the backbone with a pair of poultry shears, also removing the parson’s nose and neck. Press down on duck to flatten out. Pat dry with paper towelling.
- Pour ¾ of the marinade over the duck and coat well. Heat a BBQ or griddle pan and seal the duck on each side for 1 minute to get it slightly charred. Now place in a baking dish and cook for 50-60 minutes, basting it every 20 minutes with more of the marinade.
- Meanwhile, for the sauce, mix all of the ingredients together. Chill in the fridge until ready to use.
- Allow the duck to rest for 15-20 minutes before cutting into 4 and serving with sauce. Garnish with herbs if desired.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
