Crispy duck with red cabbage coleslaw and orange watercress salad
- ⏱ 4 hours 40 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Crispy roasted duck is served with creamy red cabbage coleslaw and watercress dressed with orange and honey.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Crispy duck with re...
0/0
COOK 1COOK 2
1Preheat the oven
Preheat the oven to 210°C/gas mark 6
2Prepare the duck
3Plate and serve
+ 16 more steps in the app
Crispy duck with re...
0/0
COOK 2COOK 1
1Preheat the oven
2Prepare the duck
Press down firmly on the duck to flatten it
Place the duck, breast-side up, onto a rack over a...
3Plate and serve
+ 16 more steps in the app
Ingredients
- 1 duck (backbone removed)
- 1 red cabbage
- 2 carrots (peeled)
- 1 red onion (peeled)
- 6 tbsp natural yoghurt
- sea salt, to taste
- white pepper, to taste (freshly milled)
- 220 g watercress
- 100 ml orange juice (freshly squeezed)
- 1 tbsp clear honey
- 150 ml rapeseed oil
The full plan
Split between two cooks — each step says who's on it.
1. Preheat the oven COOK 2
- Preheat the oven to 210°C/gas mark 6
2. Prepare the duck COOK 1
- Press down firmly on the duck to flatten it
- Place the duck, breast-side up, onto a rack over a roasting tray and pierce the skin all over with a sharp knife or skewer
3. Mise en place COOK 1
- Prep 100 ml orange juice: freshly squeezed
4. Make the coleslaw COOK 1
- Remove the white heart of the cabbage using a sharp knife and discard, Finely chop the red cabbage, grate the carrots and finely slice the red onion
- Add the cabbage, carrot and onion to a bowl and mix to combine
5. Drain the watercress COOK 2
- Wash the watercress and set it aside to drain in a colander
6. Season and roast COOK 1
- Boil a kettle and pour the boiling water over the skin of the duck
- Discard the water from the tray, pat the duck dry with kitchen paper
- Rub some sea salt and white pepper over the skin
- Place the duck in the oven and roast for 1 - 1 1/4 hours, or until crisp and golden brown
7. Rest and shred COOK 2
- Remove the duck from the oven and set it aside to rest for 10 minutes
- Remove all of the duck skin and meat from the carcass and shred finely using 2 forks
- Set it aside on kitchen paper to remove any excess oil
8. Finish the coleslaw COOK 1
- Add the yoghurt, mix well and season to taste with salt and pepper
🤝 Cook 2 hands the dish over to Cook 1.
9. Make the dressing COOK 2
- In a pan, place the orange juice and bring it to the boil
- Whisk in the clear honey, pour the mixture into a bowl and slowly whisk in the rapeseed oil until it forms a dressing
🤝 Cook 1 hands over the orange juice.
10. Reheat the duck COOK 2
- Place the shredded duck back into the oven for 5 minutes to heat through
11. Plate and serve BOTH
- Spoon a pile of the red cabbage coleslaw onto the middle of the serving plate
- Scatter the watercress around the outside of the coleslaw
- Remove the crispy duck from the oven and place it on top of the coleslaw
- Liberally drizzle the orange honey dressing over the duck and salad and serve
See it in action
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