Barbecued duck breast with white coleslaw
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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.
First published in 2015
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Ingredients
Metric
Imperial
Glazed duck
- 2 duck breasts
- 100g of honey
- 1 1/2 tsp Chinese five-spice powder
- 2 tsp 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 flat-leaf parsley, chopped
- 25ml of lemon juice, fresh
- 50ml of extra virgin olive oil
- 1 pinch of salt
- 1 pinch of black pepper, freshly ground
SAVE RECIPE
Equipment
- Barbecue
Method
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
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
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