CHAR SIU DUCK LEGS WITH ASIAN SLAW - NEEDS OVERNIGHT MARINADE

This is a very easy to make recipe, and the duck is just delicious. The slaw works extremely well, the contrast between the sweetness of the duck and the little acidity from the salad dressing work wonders. It is important to start this recipe the previous day, so that the duck can marinate enough time to absorb the flavours. Loved it!

Ingredients

2 Tbsp each sou sauce, honey and rice vinegar

1/3 cup (80ml) hoisin sauce

1 Tbsp fish sauce

1 star anise

2 garlic cloves, finely chopped

4 duck marylands

Asian slaw

1 cup (80g) shredded Chinese cabbage (wombok)

1 cup (80g) shredded red cabbage

1 Lebanese cucumber, halved lengthways, seed remove, thinly sliced on the diagonal

1 carrot, thinly sliced into matchsticks

1/2 bunch each mint and coriander, leaves picked

1/2 Tbsp each black and white sesame seeds

2 Tbsp extra virgin olive oil

1 1/2 Tbsp light soy sauce

1/2 Tbsp honey

1/2 Tbsp mirin

Juice of 1/2 lime

Method

Begin this recipe a day ahead.

Combine soy sauce, honey, rice vinegar, hoisin and fish sauces, star anise and garlic in a bowl. 

Add duck, turning to coat, then cover and marinate in the fridge for at least 4 hours or overnight.

Preheat the oven to 180C. Line a roasting pan with foil.

Drain duck, reserving marinade. 

Roast duck, skin-side up, for 30 - 45 minutes or until dark, caramelised and cooked through.

Meanwhile, to make Asian slaw, place vegetables, herbs and sesame seeds in a large bowl. Place oil, soy sauce, honey, mirin and lime juice in a small bowl or jar and whisk or shake to combine. Add to vegetable mixture and toss well to combine.

Place duck marinade in a small saucepan over medium heat. Bring to the boil, then reduce heat to medium-low and cook for 5-10 minutes until syrupy, then brush over duck before serving.

Serve duck with Asian slaw.

Serves 4