This quick and flavoursome barbecued duck recipe from Josh Eggleton is ideal for the summer months. Kohlrabi is an earthy, crunchy and refreshing addition to coleslaw. For a gluten-free option, replace soy with tamari sauce.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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For the soy dipping sauce, combine the soy sauces, vinegar and water in a small pan and bring to the boil. Remove from the heat, stir in the agar agar and return to the boil
100ml of soy sauce
100ml of sweet soy sauce
100ml of cider vinegar
200ml of water
5g of agar agar
Remove from the heat, pour into a large bowl over ice to cool quickly. Add into a shallow container and allow to set in the fridge for 30 minutes. Once set, blend and pass through a fine strainer
Heat a barbecue (you can also use a griddle pan) until extremely hot. To prepare the duck breast, remove any sinew or excess fat, score the skin and set aside
2 duck breasts
For the glaze, whisk together the honey, five-spice powder, oil and vinegar. Use a pastry brush to evenly coat the breast
100g of honey
1 1/2 tsp Chinese five-spice powder
2 tsp rapeseed oil
1 tbsp of sherry vinegar
Place the breasts on the barbecue, skin side-down, and allow to cook until the skin is a dark golden colour. Turn and cook on the other side for another 3-4 minutes, applying the glaze 4-5 times as it cooks
Turn the duck breast on to the skin side for a second time and move to a cooler part of the grill, glazing and finishing the cooking process for an additional 3 minutes. Allow to rest before carving
For the coleslaw, chiffonade the cabbage, grate or julienne the kohlrabi and finely slice the shallot. Combine in a bowl together with the remaining ingredients and mix well
150g of kohlrabi
150g of white cabbage
1 banana shallot
50g of flat-leaf parsley
25ml of lemon juice, fresh
50ml of extra virgin olive oil
1 pinch of salt
1 pinch of black pepper
Carve the duck breast and serve alongside the coleslaw and the dipping sauce
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