Firstly, score the duck breast skin with a sharp knife being careful to only score the fat and not in to the breast meat.
Once scored, place in the fridge.
Glaze & Asian BBQ Sauce
Simply whisk all the ingredients together making sure there aren’t any lumps of spices left. Set aside at room temperature for later.
Mix the celeriac, fennel, shallot and a pinch of salt together and leave for 10 minutes.
Gently squeeze out any excess water the salt has drawn and finish with the oil, lemon juice, chopped parsley and a pinch of cracked black pepper. Leave in the fridge until needed.
Cooking the duck
Heat the BBQ or grill up until it starts to smoke, rub a tiny amount of oil into the duck breast skin and start cooking skin side down.
Leave for around 3-4 minutes and then flip over (the skin should be a dark brown colour) brush over some of the glaze and leave for another 2-3 minutes.
Finally brush on some more glaze and flip over for the last time to crisp up the skin.
Once the duck is at your desired degree of cooking leave to rest for around 5 minutes.
Firstly, char the corn and the spring onions.
Next slice the rested duck breast thinly and place on the board with the corn, spring onion, chilled slaw and a pot of Asian BBQ sauce.
Prep time: 25 mins
Cook time: 15 mins
4 Duck breasts
4 Ears of corn
1 Bunch of spring onions
100g Maple syrup (Glaze)
1 ½ tsp Chinese five spice (Glaze)
3tsp Rapeseed oil (Glaze)
tbsp Sherry vinegar (Glaze)
90g Hoisin sauce (Sauce)
25g Rice wine vinegar (Sauce)
17g Soy sauce (Sauce)
17g Maple syrup (Sauce)
1tsp Fine chopped garlic (Sauce)
1tsp Grated ginger (Sauce)
A pinch of Chinese five spice (Sauce)
120g Fine sliced celeriac (Slaw)
90g Fine sliced fennel (Slaw)
90g Fine sliced shallots (Slaw)
2tbsp Rapeseed oil (Slaw)
1 Lemon juiced (Slaw)
2tbsp Chopped flat leaf parsley (Slaw)