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Whole Roast Spiced Duck with Crunchy Asian Slaw


2hrs 15 mins

The rich, gamey flavour of duck works well with aromatic spices; serve alongside crunchy Asian slaw for flavourful freshness.

15 Farmdrop products in this recipe


Here's how you do it

  1. Preheat the oven to 160℃.
  2. Add the star anise, coriander seeds, cinnamon, fennel seeds and cloves to a dry pan, lightly toast for a few minutes then blend together in a blender.
  3. Score the skin of the duck and brown it all over in a pan.
  4. Mix the spices with the salt and rub into the duck.
  5. Roast the duck for two hours, then remove and rest, covered, for 15 minutes.
  6. To make the slaw, mix together the cabbages, carrot, spring onions and chilli.
  7. Whisk together the soya sauce, rice wine vinegar and honey, then pour over the slaw and sprinkle with the mint and coriander. Serve alongside the roasted duck.


  • 1 whole duck (2kg)
  • 3 star anise
  • 1 tbsp coriander seeds
  • 1/2 tsp cinnamon
  • 1 tbsp fennel seeds
  • 5 cloves
  • 1tbsp salt

Crunchy Asian Slaw

  • 1/2 red cabbage, finely sliced
  • 1/2 white or pointed cabbage, finely sliced
  • 2 carrots, peeled into ribbons
  • 2 spring onions, sliced
  • 1 red chilli, sliced
  • 2 tbsp soya sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp honey
  • 5g mint leaves
  • 5g coriander leaves

Suitable for

  • Dairy free

What’s in this recipe

Organic Large Red Cabbage
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Organic Mint
Spring Onions
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1 Bunch (50g)
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Organic Chillies - Red
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Whole Cloves
Fennel Seeds
Star Anise

1 Box (25g)
Organic Brown Rice Vinegar