Ingredients
- 2 Duck breasts
- GLAZE-
- 1/2 Cup Chinese black vinegar
- 1/3 Cup soy sauce (I used gluten free soy)
- 1/4 Cup neutral oil (sunflower, vegetable, peanut)
- 1.5 Tbls black bean paste
- 1 Tbls Honey
- 1/2 tsp garlic powder
- 1 tsp cornflour
- 1 Tbls water
- SALAD-
- 100g Mixed salad leaf (I used spinach and rocket)
- 1 Small red onion, thinly sliced
- 1/4 Cantaloupe, julienned
- 1 Scallion, thinly sliced
- 1 red chilli, finely chopped
- 2 Tbls neutral oil
- 2 Tbls rice wine vinegar
- 1 Tbls sesame oil
- 1 Tbls honey
- GARNISH-
- Red chilli, finely sliced
- Scallions, finally sliced
- Mandarin pancakes to serve (optional)
Method
- Light your coal or gas BBQ to hot, or heat your grill pan to high heat.
- Thinly slice your duck breasts and insert 2 skewers about an inch apart through the meat. This helps to grill them evenly.
- In a small saucepan combine the black vinegar, soy, neutral oil, black bean paste, honey and garlic powder and bring to a simmer.
- Mix the cornflour with the water and add to the saucepan, simmer until the glaze starts to thicken slightly. remove from the heat.
- Place the duck skin side down on the grill plate, turn the skewers every 30 seconds. Once the duck starts to get a little colour start basting the duck with the glaze. Continue basting the duck and turning every 30 seconds until the duck has a nice char. This should take 4-5 minutes for medium. Set aside to rest.
- In a small bowl toss together your salad leaf, red onion, cantaloupe and scallions.
- Combine the neutral oil, sesame oil, rice wine vinegar, honey and chopped chilli and toss through the salad.
- Plate your duck with some salad on the side, garnish with scallions and chilli and serve with the extra sauce and mandarin pancakes if using.
Product used in recipe
- LEE KUM KEE - LKK SOY SAUCE GLUTEN FREE 250ML
