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Barbecued Gressingham Duck with White Coleslaw by Josh Eggleton

This quick and flavoursome barbecued duck recipe is ideal for the summer months, but can equally be enjoyed in the winter by adapting the method slightly. Kohlrabi is an earthy, crunchy and refreshing addition to coleslaw. For a gluten free option, replace soy with tamari sauce.
Ingredients: Glazed duck
2 Gressingham duck breasts
100g of honey
1 1/2 tsp of Chinese five-spice powder
2 tsp of rapeseed oil
1 tbsp of sherry vinegar

Ingredients: Soy dipping sauce
100ml of soy sauce
100ml of sweet soy sauce
100ml of cider vinegar
200ml of water
5g of agar agar

Ingredients: White coleslaw
150g of kohlrabi
150g of white cabbage
1 banana shallot
50g of chopped flat-leaf parsley
25ml of lemon juice, fresh
50ml of extra virgin olive oil
1 pinch of salt
1 pinch of freshly ground black pepper

Recipe and steps:
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
2. Remove from the heat, 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 the barbeque (or you can also use a griddle pan) until extremely hot. Prepare the duck breast by removing any sinew or excess fat and score the skin before setting aside
4. For the glaze, whisk together the honey, five-spice powder, oil and vinegar. Use a pastry brush to evenly coat the breast
5. Place the breasts on the barbecue, skin side-down, and 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 on to 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
8. Carve the duck breast and serve alongside the coleslaw and the dipping sauce

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Tatton Park, Cheshire - 17, 18 & 19 November & Edinburgh EICC - 24th, 25th & 26th November

Foodies Festival is bringing the Christmas spirit to Tatton Park for the first time on 17, 18 & 19 November. Foodies Festival Christmas, Edinburgh’s favourite food festival, is returning to the EICC on 24, 25 & 26 November.

Take home recipes and top tips from MasterChef winners, Great British Menu stars and top local chefs who will be cooking up their festive favourites in the Chef’s Theatre or Great British Bake Off winners and top patisserie chefs who will be baking up show-stopping cakes and treats in the Cakes and Desserts Theatre.

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