Serves 8
For the slaw:
2 large carrots, cut in matchsticks
½head of red cabbage, shredded
2 tbsp sugar
2 tsp salt
4 tbsp rice wine vinegar
1 lime, juiced
Salt and black pepper
For the spicy aioli:
100g mayonnaise
1 garlic clove, crushed
½ lime, juiced
2 tsp hot sauce
For the duck:
4 duck breasts, skin left on
70g runny honey
1 fresh ginger, grated (3cm piece)
30ml soy sauce
1 tsp Chinese five-spice
2 garlic cloves
1 tbsp sesame oil
To assemble:
8 small dinner rolls
Fresh coriander
For the slaw:
2 large carrots, cut in matchsticks
½head of red cabbage, shredded
2 tbsp sugar
2 tsp salt
4 tbsp rice wine vinegar
1 lime, juiced
Salt and black pepper
For the spicy aioli:
100g mayonnaise
1 garlic clove, crushed
½ lime, juiced
2 tsp hot sauce
For the duck:
4 duck breasts, skin left on
70g runny honey
1 fresh ginger, grated (3cm piece)
30ml soy sauce
1 tsp Chinese five-spice
2 garlic cloves
1 tbsp sesame oil
To assemble:
8 small dinner rolls
Fresh coriander
- In a bowl, combine all of the ingredients for the slaw and stir together. Cover with cling film and set aside.
- In a small bowl, combine all of the ingredients for the aioli and stir together. Cover with cling film and set aside.
- Using a sharp knife, score the skins of the duck breasts in a criss cross pattern. Dry the breasts with kitchen paper, season well and set aside.
- In a bowl, combine the honey, ginger, soy sauce, five spice, garlic and sesame oil.
- Preheat the barbecue and brush the grates with oil. Place the duck breasts on the barbecue, skin-side down. Cook for 15 minutes, brushing the breasts with the marinade throughout the cooking time. Move the breasts around every few minutes to avoid sticking.
- When the duck is ready, thinly slice the breasts.
- Pile some of the slaw onto the dinner rolls. Top with the sliced duck and some fresh coriander and drizzle with spicy aioli.
Per serving: 354kcals, 11.9g fat (1.3g saturated), 34.6g carbs, 14.9g sugars, 26.4g protein, 2.4g fibre, 1.096g sodium
MAKE IT YOURS:
This recipe also works well with steak!