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

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

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

For the glaze, whisk together the honey, five-spice powder, oil and vinegar. Use a pastry brush to evenly coat the breast

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 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

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

Carve the duck breast and serve alongside the coleslaw and the dipping sauce