Cooking time

Spatchcock Style Duck with Herbed Greek Yogurt

  • Preparation : 35 minutes
  • Cooking : 150 minutes
  • Portions : 8
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Ingredients

  • 2 Brome Lake whole ducks
  • 60 ml (¼ cup) mayonnaise
  • For the marinade
  • 375 ml (1½ cup) plain 0% Greek yogurt
  • 30 ml (2 tbsp) freshly chopped parsley
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) garlic, chopped
  • 15 ml (1 tbsp) lemon zest
  • 15 ml (1 tbsp) freshly-squeezed lemon juice
  • 15 ml (1 tbsp) freshly chopped thyme
  • 5 ml (1 tsp) ground coriander
  • 2 green onions, chopped
  • ¼ English cucumber, grated and pressed to remove excess liquid
  • Salt and pepper to taste

Preparation

  1. Preparation time: 35 minutes
    Marinating time: 8 hours
    Cooking time: 2 hours 30 minutes
    Makes: 8 servings

  2. Combine the marinade ingredients in a bowl.

  3. Using a knife, make an incision all the way down the back of each duck. Open up the ducks along the incision. Lay the breasts facing up and press to flatten.

  4. Place the ducks in a large dish. Brush the entire surface of the ducks with two-thirds of the marinade. Cover and marinate for 8 to 12 hours in the refrigerator. Store the rest of the marinade in the refrigerator.

  5. When ready to cook, preheat the oven to 180 °C (350 °F).

  6. Place the ducks on a baking sheet lined with parchment paper, skin side up. Cover with a sheet of aluminum foil. Roast in the oven for 2 hours.

  7. Remove the aluminum foil, and insert a cooking thermometer into the thigh, without touching the bone. Continue roasting for 30 to 40 minutes until the cooking thermometer reads 82 °C (180 °F).

  8. Add the mayonnaise to the bowl containing the marinade and stir to combine. Serve with the ducks.

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