Slow Roasted Duck with Asian BBQ Sauce and Spicy Slaw
Slow Roasted Duck with Asian BBQ Sauce and Spicy Slaw
Enjoy this quick and easy roasted duck recipe by Sarah Benjamin from Cooking For Love.
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 30 minutes
  • Cooking Time 2 hours 30 minutes
  • Yield 4 servings
  • BBQ Sauce:
  • 240 millilitres Prune juice
  • 100 millilitres Soy sauce
  • 100 millilitres Water
  • 100 millilitres Ketchup
  • 3 tablespoons Rice vinegar
  • 5 cloves Garlic
  • 4 Shallots, peeled chopped into chunks
  • 2 teaspoons freshly grated Ginger
  • ½ tablespoon Sesame oil
  • 1 teaspoon ground Black pepper
  • 2 teaspoons Dijon Mustard
  • 80 grams Sugar
  • 1 teaspoon Chinese Five Spice Powder
  • 1 teaspoon Chilli Powder
  • 1 tablespoon Tomato paste
  • Roast Duck:
  • 1 Duck (about 1.5kg)
  • Salt, to season
  • 1 teaspoon Vegetable oil
  • 1 Orange, sliced in half
  • Spicy Slaw:
  • 1 Carrot, peeled
  • ¼ Red Cabbage
  • ¼ Green Cabbage
  • 120 grams Japanese Mayonnaise
  • 1 clove Garlic, finely grated
  • 1 Lime, juice and zest
  • ½ tablespoon Chilli Pepper powder
  • ½ tablespoon Black Sesame seeds
  1. In a food processor, blend all the ingredients for the BBQ Sauce
  2. Pour blended BBQ ingredients into a saucepan, bring to a boil then turn the heat down and simmer for 10-15 minutes, until thickened
  3. Meanwhile, preheat the oven to 140°C
  4. Using the tip of a sharp, small knife, prick the skin of the duck all over. Make sure you don’t pierce the meat!
  5. Season the duck generously with salt on both the inside and outside, then rub vegetable oil on the outside. Stuff half the orange into the cavity
  6. Place the duck in a roasting tin and roast for 2 hours
  7. Every 30 minutes, take the duck out and prick it a few more time with the knife again, to release the fat from the skin
  8. After 2 hours, take the duck out of the roasting tin and pour the fat out. (Chef’s tip: You can save the duck fat to roast potatoes!)
  9. Turn the oven up to 220°C, and return the duck to the tin
  10. Roast for 20 to 30 minutes more, to crisp the skin up
  11. Meanwhile, shred the carrot, red cabbage and green cabbage, either with a knife or with a food processor
  12. Mix the mayonnaise, garlic, lime zest and juice and Japanese chilli powder together in a bowl. Toss with the shredded vegetables
  13. Garnish with sesame seeds and serve on the side with the duck and BBQ sauce

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