Spiced duck with asian coleslaw
17
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Ingredients
Raw untrimmed skin-on duck
640 g, (buy 800g, then trim fat)
Chinese five spice
1 tsp
Orange rind
1 tsp, finely grated
Soy sauce
¼ cup(s), (60ml)
Freshly squeezed orange juice
¼ cup(s), (60ml)
Vinegar
2 tbs, rice wine
Sesame oil
1 tbs
Chinese cabbage (wombok)
3 cup(s), (240g) shredded
Carrot(s)
3 medium, cut into matchsticks
Green shallot(s)
2 individual, thinly sliced
Fresh coriander
¼ cup(s)
Fresh mint
¼ cup(s)
Instructions
1
Using a small sharp knife, make shallow cuts, about 5mm apart, on duck skin (do not cut all the way through). Combine five spice, rind and 1 tablespoon soy sauce in a small bowl. Rub mixture over duck skin.
2
Place duck, skin-side down, in a large non-stick frying pan (see tip). Heat over medium heat and cook for 6 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 5 minutes before slicing thinly.
3
Meanwhile, combine juice, vinegar, oil, remaining soy, wombok, carrot, shallots, coriander and mint in a large bowl. Gently toss coleslaw to combine. Top coleslaw with duck to serve.
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