Roasted Duck with Charred Cabbage and Asian Dressing

Stuffed with flavour, this tasty duck lifts any casual braai into a gourmet experience.

Roasted Duck

For the duck

  • 1 whole duck
  • 1 lemon, zested
  • 2cm piece of ginger, grated
  • 4 garlic cloves
  • Olive oil
  • 3 teaspoons salt
  • 3 teaspoons ground pepper

Score the duck’s skin with a sharp knife and coat with olive oil. Combine lemon zest, ginger, salt and pepper and spread evenly over duck. Cut the lemon in half and stuff the inside of the duck with garlic cloves. Marinate for at least an hour or preferably overnight. Before cooking, pat the duck with kitchen towel until dry. Prepare a kettle braai or any braai that can be turned into an oven. Place a drip tray between the coals. Place the duck on the grill and close the lid, leaving to cook for approximately 2 hours. Leave to rest before serving.

Charred cabbage with Asian dressing

For the side

  • 1⁄2 green cabbage
  • 1⁄4 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons wine vinegar (adjust to
  • taste for sharpness)
  • 2 tablespoons honey
  • 2 garlic cloves, finely chopped
  • 1cm piece of ginger, finely chopped

Rinse the cabbage and cut in half. Lay the pieces on the braai and cook until charred – approximately 5 minutes. Turn and cook for a further 5 minutes. While the cabbage is cooking, fry the garlic and ginger in a pan for about 1 minute, until fragrant. Add to the bowl and combine with soy sauce, sesame oil, wine vinegar and honey. Remove cabbage and place charred side up, drizzling the dressing between the cabbage leaves.

The Gardener