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Photo of Spiced duck with asian coleslaw by WW

Spiced duck with asian coleslaw

Total Time
45 min
30 min
15 min


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)


2 tbs, rice wine

Sesame oil

1 tbs

Chinese cabbage (wombok)

3 cup(s), (240g) shredded


3 medium, cut into matchsticks

Green shallot(s)

2 individual, thinly sliced

Fresh coriander

¼ cup(s)

Fresh mint

¼ cup(s)


  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.


SERVING SUGGESTION: Steamed long-grain white rice.TIP: Starting the duck in a cold (unheated) pan will help to render (melt) any excess fat under the skin.