Asian-style crispy duck

ingredients

• Asian-style crispy duck

  • 2 duck breasts
  • 2 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 8 stems broccolini or 2 cups broccoli florets
  • 1 cup edamame beans, covered with boiling water and drained
  • 1/2 red chilli, sliced
  • 1 teaspoon sesame oil + extra
  • 4 tablespoon light soy sauce

• Nori-buttered corn cobs

  • 2 corn cobs, cut into 2-3 pieces
  • 3 tablespoon softened butter
  • 1 sheet nori seaweed, cut into thin strips

method

• Asian-style crispy duck

  • 1

    Pat the duck breasts dry and use a sharp knife to score the skin with diagonal slashes that go just through the skin, but not the meat. Rub the skin with olive oil and salt both sides well.

  • 2

    Heat your BBQ plate on low to medium and lay the breasts on, skin side down. Cook until the skin is crisped and much of its fat is rendered – about 7-8 minutes. Turn and cook for a further 3-4 minutes and then rest for 10 minutes.

  • 3

    Grill the broccolini on your BBQ and toss with the drained edamame beans, chilli and the first measure of sesame oil.

  • 4

    Slice your warm duck breast with a sharp knife on a diagonal – it ought to be cooked and crispy on the outside but slightly pink in the middle.

  • 5

    Serve the duck alongside your broccolini and corn (see below), with soy sauce and sesame oil on the side.

• Nori-buttered corn cobs

  • 1

    Cook your corn on the BBQ.

  • 2

    Combine the butter and nori. When the corn is cooked toss in the butter mixture and serve.

notes

This recipe works just as well with chicken drumsticks – just increase the cooking time to ensure the chicken is cooked through.