Five-Spice Duck Leg & Asian Slaw

A perfect summer recipe for enjoying outdoors in the sunshine. Remember to prick the skin of the duck legs so that they crisp up nicely.

Serves: 2
10 mins
75 mins


  • 2 Gressingham duck legs
  • 1 teaspoon 5 spice
  • Salt and pepper

Asian slaw

  • 1 carrot grated
  • 1/2 small red cabbage grated
  • 1 mini red pepper, 1 mini yellow pepper finely sliced or 1 large pepper of either colour
  • 1/2 small onion finely sliced
  • 1 clove garlic finely chopped
  • 2 cm root ginger finely chopped
  • 1 teaspoon sesame oil
  • 1 dessert spoon fish sauce
  • Juice and zest of 1 lime
  • Few mixed leaves
  • Salt and pepper


  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!

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.