An ideal summer dish to enjoy while soaking up the rays outdoors. Remember to prick the skin of the duck leg so that it crisps up nicely. (Serves 2)

Step By Step Instructions

  1. Pre heat oven to 180oC,160oC Fan, Gas Mark 4.
  2. Prick the skin of the duck legs with a fork or cocktail stick and season well with the 5 spice, and salt and pepper.
  3. Place on a baking tray skin side up and place in the oven. Cook for 1 - 1 hour 15 mins until tender.
  4. While the duck is cooking, prepare all the vegetables for the slaw by placing the carrot, red cabbage, pepper, onion and garlic in a large mixing bowl.
  5. When the duck is ready, remove from the oven and cover.
  6. Add the ginger, sesame oil, fish sauce, lime and mixed leaves to the bowl with the vegetables. Season the vegetables with salt and pepper and then toss everything together.
  7. Divide the Asian slaw between 2 plates, place the duck leg on top, serve!


  • Have just bought your Duck Legs for tomorrow supper so perfect unexpected timing!

    Trouble with this recipe is I would be left with half a red cabbage, not that much time to pickle it either.

    Recipe sounds good but. I shall do a plum sauce ready in my freezer, made by me of course.

    Elizabeth Lister, Hook, GB

  • Faced with preparing a festive meal for 13 and having a son in the hospitality industry who can not face yet another turkey dinner after the lead up to christmas we chose your recipe. It was so easy to prepare and was a real hit with everyone - lots of follow up messages after the event all mentioning the great duck dish and several requests for the recipe! Thank you for making our family feast so successful.

    Marion Aitchison

Do you have any comments or suggestions?