Barbecued Duck Breast with White Coleslaw

by Josh Eggleton

Main Easy ​​​​​​​ 2 ​​​​​​​ Prep/Cook: 50 minutes


2 duck breasts

100g of honey

1 1/2 tsp Chinese five-spice powder

2 tsp rapeseed oil

1 tbsp of sherry vinegar

100ml of soy sauce

100ml of sweet soy sauce

100ml of cider vinegar

200ml of water

5g of agar agar

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


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 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

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

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