The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Asian Duck with Citrus Slaw & Crispy Potatoes
Duck and orange, a different way. Slices of juicy British duck breast and a light honey-citrus dressing with garlic and ginger. Serve with crispy roasties and a crunchy orange and carrot slaw, flavoured with nutty sesame oil.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 3 spring onion
- 1 unwaxed lime
- 25g honey
- 2 carrot
- 2 garlic clove
- 1 red cabbage
- 4 duck breasts
- 1 tbsp sesame oil (Sesame)
- 1 tbsp rice wine vinegar
- 600g baby potatoes
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 orange
- 4cm fresh ginger
Nutritional Information
Calories: 484
Protein: 37g
Carbs: 42g
Fat: 19g
Asian Duck with Citrus Slaw & Crispy Potatoes
Duck and orange, a different way. Slices of juicy British duck breast and a light honey-citrus dressing with garlic and ginger. Serve with crispy roasties and a crunchy orange and carrot slaw, flavoured with nutty sesame oil.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Quarter the potatoes. Place on a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until golden, turning halfway through.
- Make the dressing; Halve the orange. Finely chop or grate the garlic and ginger into a bowl. Add the tamari, vinegar, honey, juice from half the orange and 2 tbsp water. Mix and set aside.
- Heat a medium frying pan on medium-high heat. Season the duck with sea salt. Add the duck and cook, skin-side down, for 4-5 mins, until crispy. Flip and cook for 1-2 mins. Transfer to a lined baking tray, skin-side up, and bake for 8-10 mins, until cooked through. Remove and leave to rest before thinly slicing against the grain.
- Make the slaw; thinly slice the spring onions and cabbage. Roughly chop the coriander. Coarsely grate the carrots (peel optional). Peel the remaining orange and cut into segments. Transfer everything into a large serving bowl with the sesame oil, a pinch of sea salt and black pepper. Halve the lime and squeeze over the juice from half the lime. Toss to combine.
- Reheat the duck pan to medium heat and add the dressing. Simmer for 4-5 mins, until thickened slightly.
- Serve the slaw and roasted potatoes with the duck. Pour over the dressing.
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