Serves 8

For the slaw:
2 large carrots, cut in matchsticks
½ head of red cabbage, shredded
2 tbsp sugar
2 tsp salt
4 tbsp rice wine vinegar
Juice of 1 lime
Salt and black pepper
For the spicy aioli:
100g mayonnaise
1 garlic clove, crushed
Juice of ½ a lime
2 tsp hot sauce 
For the duck:
4 duck breasts, skin left on
70g runny honey
3cm piece of fresh ginger, grated
30ml soy sauce
1 tsp Chinese five spice
2 garlic cloves
1 tbsp sesame oil
To assemble:
8 small dinner rolls
Fresh coriander

1. In a bowl, combine all of the ingredients for the slaw and stir together. Cover with cling film and set aside.
2. In a small bowl, combine all of the ingredients for the aioli and stir together. Cover with cling film and set aside.
3. 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.
4. In a bowl, combine the honey, ginger, soy sauce, five spice, garlic and sesame oil.
5. 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.
6. When the duck is ready, thinly slice the breasts.
7. 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!