Asian-style crispy duck

SERVES 2- 4

A barbecue is great for cooking crispy-skinned duck breasts. Teamed with edamame beans, broccoli and nori-buttered sweetcorn, this dish is magical.

2 duck breasts

2 tbsp olive oil

½ tsp sea salt

8 stems broccolini or 2 cups

broccoli florets

1 cup edamame beans, covered with boiling water and drained

½ red chilli, sliced

1 tsp sesame oil + extra

4 tbsp light soy sauce

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, 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

2-3 corn cobs, cut into

2-3 pieces

3 tbsp softened butter

1 sheet nori seaweed, cut into

thin strips

Cook the corn on the BBQ. Combine the butter and nori. When the corn is cooked, toss in the butter mixture and serve.