Grilled duck with burnt soy and rhubarb ginger pickle


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  • 2 duck breasts
  • 2 tbsp of unroasted sesame oil
  • 200g of shungiku greens, or watercress, mustard greens and/or long leaf spinach

Burnt soy

Rhubarb ginger pickle

  • 300g of rhubarb, finely sliced on an angle
  • 70g of ginger, finely sliced into discs
  • 5g of kombu
  • 100ml of water
  • 220g of rice vinegar
  • 75g of sugar
  • 15g of salt
  • 5g of soy sauce
To make the rhubarb ginger pickle, mix the rhubarb and ginger together and place in a container. Dampen the sheet of kombu and tuck it in the middle of the rhubarb
Combine the other ingredients and whisk thoroughly until the salt and sugar has dissolved. Pour into the container and leave for 2 days in the fridge
To make the burnt soy, combine the soy sauce, mirin, vinegar and honey in a saucepan and boil rapidly until the liquid has reduced to about a sixth of the original amount. The mixture should be sticky and heavy. Set aside for later
Season the meat with a good pinch of salt on both sides and drizzle with the unroasted sesame oil. Place the breasts skin-side down on a hot grill, barbecue or griddle pan and cook for 5 minutes
Check the skin on the duck breast – grills often have hot spots, so it’s worth moving the duck accordingly on the grill to make sure you get an even colour. Sear the duck (still skin-side down) for another 5 minutes, then take off the heat and rest for 5 minutes
Return the duck breasts to the grill and cook on the reverse side for 5-7 minutes
Whilst you’re grilling the meat, bring a pan of water to the boil with a pinch of salt. Blanch the greens for a minute or two then refresh in cold water and drain
  • 200g of shungiku greens, or watercress, mustard greens, long leaf spinach
Check the meat to see if it’s cooked (it should feel springy to the touch). Take the meat off the grill and rest for 5 minutes
Slice the breast into 2-3mm thick slices. Plate the breasts, with the greens and rhubarb pickle next to them. Finish with 3-4 tbsp of burnt soy over the meat
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