Foodies Blog

Barbecued gressingham duck breast 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:

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, 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 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.

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 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 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.

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

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