Spicy Orange Chimichurri Sauce

A twist on an Argentinean favourite that works wonderfully with our duck.


Blitz all the ingredients together in a food processor and serve over cooked duck…….mmm its spicy and fresh!


250g. - Fresh Flat Leave Parsley.
200ml. - Olive Oil.
3 tbsp. - Red Wine Vinegar.
1 - Juice and zest of Orange.
Handful - Fresh Coriander.
2 tbsp - Dired Oregano.
2tsp. - Cumin.
1tsp. -  Salt.
1tsp. -  Black Pepper.
2 - Clove Minced Garlic.
½ tsp. - Tabasco.
½ tsp. - Chilli Flakes.