vietnamese

Five Spice Roast Duck with Green Mango Slaw and Rice

This roasted dish pairs duck leg, bone-in, with skin with jasmine rice, cooked, green mango, julienned and five spice powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

42 g Carbohydrates

45 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

115g duck leg, bone-in, with skin 465 kcal
94g jasmine rice, cooked 122 kcal
63g green mango, julienned 32 kcal
31g carrot, julienned 13 kcal
5g mint leaves 2 kcal
8g lime juice 2 kcal
5g fish sauce 2 kcal
3g sugar 12 kcal
1g five spice powder 3 kcal
1g salt 0 kcal

Cooking instructions

duck legfive spice powdersalt
Preheat oven to 425 F. Pat the duck leg dry and score the skin lightly; season with five spice and salt.
duck leg
Place the duck leg skin-side up on a rack over a small pan. Roast 20 minutes, then lower heat to 350 F and roast 35-45 minutes more until the skin is deeply browned and the meat is tender.
duck leggreen mangocarrotmint leaveslime juicefish saucesugar
While duck roasts, toss green mango, carrot, and mint with lime juice, fish sauce, and sugar. Let sit 10 minutes to lightly pickle.
jasmine rice
Cook jasmine rice if not already cooked; keep warm.
duck legjasmine ricegreen mangolime juice
Rest duck 5 minutes, then slice. Serve over rice with the mango slaw on the side, spooning any duck juices over the rice.