Monday, January 24, 2022

Five-spice Duck Leg & Asian Slaw

Five-spice Duck Leg & Asian Slaw Recipe

Serves: 2      Prepare: 10 minutes      Cook: 75 minutes



2 Gressingham duck legs

1 tsp Chinese 5 spice

Salt and pepper

1 carrot, peeled and grated

½ small red cabbage, grated

1 mini red pepper, 1 mini yellow pepper, finely sliced or 1 large pepper of either colour, sliced

½ small onion, peeled and finely sliced

1 clove garlic, finely chopped

2 cm root ginger, finely chopped

1 tsp sesame oil

1 dsp fish sauce

Juice and zest of 1 lime

Few mixed leaves

Salt and pepper



  1. Preheat oven to 180°C,160°C 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.
  2. Place on a baking tray skin-side up and put in the oven. Cook for 1-1hour 15 minutes, until tender.
  3. 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.
  4. When the duck is ready, remove from the oven and cover.
    5. 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.
  5. Divide the Asian slaw between 2 plates, place the duck leg on top and serve.

Recipe from Gressingham Duck

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