BBQ Sauce:

  • 240 millilitres prune juice
  • 100 millilitres soy sauce
  • 100 millilitres water
  • 100 millilitres ketchup
  • 3 tablespoons rice vinegar
  • 5 garlic cloves
  • 4 shallots, peeled chopped into chunks
  • 2 teaspoons freshly grated ginger
  • ½ tablespoon sesame oil
  • 1 teaspoon ground black pepper
  • 2 teaspoons Dijon mustard
  • 80 grams sugar
  • 1 teaspoon Chinese Five Spice powder
  • 1 teaspoon chili powder
  • 1 tablespoon tomato paste


Roast Duck:

  • 1 duck (about 1.5kg)
  • Salt, to season
  • 1 teaspoon vegetable oil
  • 1 orange, sliced in half


Spicy Slaw:

  • 1 carrot, peeled
  • ¼ red cabbage
  • ¼ green cabbage
  • 120 grams Japanese mayonnaise
  • 1 garlic clove, finely grated
  • 1 lime, juice and zest
  • ½ tablespoon chili pepper powder
  • ½ tablespoon black sesame seeds


recipe_step_slow roasted duck


  1. In a food processor, blend all the ingredients for the BBQ Sauce.
  2. Pour blended BBQ ingredients into a saucepan, bring to a boil then turn the heat down and simmer for 10-15 minutes, until thickened.
  3. Meanwhile, preheat the oven to 140°C.
  4. Using the tip of a sharp, small knife, prick the skin of the duck all over. Make sure you don’t pierce the meat!
  5. Season the duck generously with salt on both the inside and outside, then rub vegetable oil on the outside. Stuff half the orange into the cavity.
  6. Place the duck in a roasting tin and roast for 2 hours.
  7. Every 30 minutes, take the duck out and prick it a few more time with the knife again, to release the fat from the skin.
  8. After 2 hours, take the duck out of the roasting tin and pour the fat out. (Chef’s tip: You can save the duck fat to roast potatoes!)
  9. Turn the oven up to 220°C, and return the duck to the tin.
  10. Roast for 20 to 30 minutes more, to crisp the skin up.
  11. Meanwhile, shred the carrot, red cabbage and green cabbage, either with a knife or with a food processor.
  12. Mix the mayonnaise, garlic, lime zest and juice and Japanese chili powder together in a bowl. Toss with the shredded vegetables.
  13. Garnish with sesame seeds and serve on the side with the duck and BBQ sauce.