Five-Spice Duck Leg & Asian Slaw recipe
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.
Ingredients
- 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
Method
- Pre heat oven to 180oC,160oC Fan, Gas Mark 4.
- Prick the skin of the duck legs with a fork or cocktail stick and season well with the 5 spice, and salt and pepper.
- Place on a baking tray skin side up and place in the oven. Cook for 1 - 1 hour 15 mins until tender.
- 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.
- When the duck is ready, remove from the oven and cover.
- 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.
- Divide the Asian slaw between 2 plates, place the duck leg on top, serve!