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

Ingredients:

Glazed duck

  • 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

White coleslaw

  • 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

Equipment

  • Barbecue

Method:

  1. Start by making the soy dipping sauce; combine the two soy sauces, vinegar and water in a small pan. Bring to the boil.
  2. 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.
  3. Heat up your barbecue (or you could use a griddle pan) until it is extremely hot.
  4. Prepare the duck breast by removing any sinew or excess fat, score the skin and set to one side.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.