> Recipes > Barbecue

Barbecued Gressingham duck breast with white coleslaw

Barbecued duck breast with white coleslaw

PT50M

1
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
2
Remove from the heat and pour into a large bowl over ice to cool quickly. Transfer to a shallow container and allow to set in the fridge for 30 minutes. Once set, blend and pass through a fine strainer
3
Heat a barbecue (or 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
4
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
5
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
6
Turn the duck breast onto 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
7
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
8
Carve the duck breast and serve alongside the coleslaw and the dipping sauce

Ingredients

Metric

Imperial

Glazed duck

Soy dipping sauce

White coleslaw

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