Roasted Duck with Charred Cabbage and Asian Dressing

Crispy duck on the braai? Absolutely.

If you have never cooked duck over the coals before, this is the recipe to start with. Using indirect heat, the fat renders slowly, the skin turns beautifully golden and crisp, and the meat stays tender and juicy.

Served with smoky charred cabbage and a bold Asian dressing, this is the kind of dish that turns an ordinary braai into something special.

Why This Recipe Works

• Indirect heat allows the fat to render properly
• Scoring the skin guarantees crispiness
• The Asian dressing balances the richness of the duck
• It looks impressive but is surprisingly simple

Serves 4 to 6

• Prep 15 minutes plus marinating
• Cook for about 2 hours

Ingredients

For the duck

• 1 whole duck
• Zest of 1 lemon
• 2 cm fresh ginger, grated
• 4 garlic cloves
• Olive oil
• Salt and black pepper

For the cabbage and dressing

• Half a green cabbage, cut into wedges
• Quarter cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons wine vinegar
• 2 tablespoons honey
• 2 garlic cloves, finely chopped
• 1 cm fresh ginger, finely chopped

Method

Pat the duck dry and score the skin carefully without cutting into the meat. Rub with olive oil, lemon zest, ginger, salt and pepper. Place crushed garlic inside the cavity and marinate for at least one hour, or overnight if possible.

Prepare medium coals and set up your braai for indirect cooking by placing the coals on either side with a drip tray in the centre. Position the duck breast side up over the tray, close the lid and cook for 1½ to 2 hours until the skin is deep golden and crisp. Rest before carving.

Brush the cabbage wedges lightly with oil and grill cut side down until charred and slightly softened.

For the dressing, briefly sauté the garlic and ginger until fragrant. Mix with soy sauce, sesame oil, vinegar and honey. Spoon generously over the warm cabbage.

Serve the sliced duck with charred cabbage and extra dressing over the top.

Entertaining Tip

Duck might not be a traditional braai choice, but once you try it over charcoal, it may become your new favourite. Serve it with steamed rice or crispy potatoes and let the flavours do the talking.

Looking for more ways to elevate your outdoor cooking? Explore our other braai recipes for more fire inspired ideas.