Grilled duck with burnt soy and rhubarb ginger pickle

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

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 tablespoons of burnt soy over the meat