Roast Duck with Cabbage Salad

Method

1. Preheat oven to 200OC Gas 6. Put the duck in a large roasting pan and sprinkle with orange zest and generous amounts of Chinese five-spice and sea salt. Massage into the skin, then lay the orange slices underneath the duck.
2. Roast uncovered in the preheated oven for 20 minutes, then turn the heat down to 180OC Gas 4 and cook for a further 40 minutes. Remove from the oven and baste with the duck fat that has been released in the pan.
3. Mix all the cabbage salad ingredients except the balsamic vinegar and oil together in a large bowl. Drizzle with a little balsamic and oil as desired. Season with salt and black pepper to taste and serve with the roast duck.

Top tip – I find the best way to segment the orange is to ‘top and tail’ the skin, using a knife to cut away the skin. You can then run the knife between each segment to release them from the pith. Keep the leftover skin and scraps to squeeze over the dish.

Recipe taken from Perfectly Paleo, by Rosa Rigby. Published by Ryland Peters & Small.