Barbecued Duck Recipe - Great British Chefs

Barbecued Gressingham duck breast with white coleslaw

Main
easy
2
50 minutes

PT50M

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.

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Ingredients

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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

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Barbecue

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

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

2 duck breasts

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

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

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

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

In association with Gressingham

Brought to you by Gressingham

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In association with Gressingham

Brought to you by Gressingham

Josh Eggleton

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.