Slow Roasted Duck with Asian BBQ Sauce and Spicy Slaw

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  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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