Duck is delicious when barbecued, as the sweet, smoky taste adds a fantastic layer to the flavour. The thing that makes duck tricky to barbecue is the fat: you need to score the skin to get the best taste. White coleslaw goes very well with the barbecued duck. Serve with a soy dipping sauce to perfectly round off the dish.
Serves: 2 as a main course
Cooking time: 50 minutes
- 2 duck breasts
- 100g of honey
- 1 ½ tsp of Chinese five-spice powder
- 2 tsp of rapeseed oil
- 1 tbsp of sherry vinegar
Soy dipping sauce
- 100ml of soy sauce
- 100ml of sweet soy sauce
- 100ml of cider vinegar
- 200ml of water
- 5g of agar agar
- 150g of kohlrabi
- 150g of white cabbage
- 1 banana shallot
- 50g of chopped flat-leaf parsley
- 25ml of lemon juice, fresh
- 50ml of extra virgin olive oil
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
- Start by making the soy dipping sauce; combine the two soy sauces, vinegar and water in a small pan. Bring to the boil.
- Remove the pan from the heat and pour into a large bowl set over ice to make it quickly cool. Move it to a shallow container and leave in the fridge to set for 30 minutes. Once it is set, blend and pass through a fine strainer.
- Heat up your barbecue (or you could use a griddle pan) until it is extremely hot.
- Prepare the duck breast by removing any sinew or excess fat, score the skin and set to one side.
- To create the glaze; whisk together the honey, five-spice powder, vinegar and oil. Using a pastry brush, evenly coat the breast with the glaze.
- Place the breasts, skin-side down, on the barbecue. Allow to cook until the skin is dark golden in colour. Turn them over and cook on the other side for another 3-4 minutes, re-applying the glaze 4-5 times as it cooks.
- Turn the breasts back to the skin side for a second time and move them to a cooler part of the grill, glazing and finishing the cooking process for a further 3 minutes. Allow the breasts to rest before carving.
- To make the coleslaw; chiffonade the cabbage, finely slice the shallot and julienne or grate the kohlrabi. Combine all of this in a bowl with the remaining coleslaw ingredients and mix well.
- Carve the duck breast and serve alongside the coleslaw and dipping sauce. Serve and enjoy!
Recipe courtesy of Great British Chefs. Visit their site for more duck recipes.